Spicy Corn Chowder

Corn chowder is one of my favorite soups, although the amount of cream and butter that goes into a typical batch is not terribly appealing. I came across a recipe that uses yogurt instead of cream - which means less fat and more protein! I couldn't wait to try it. I've made a lot of soup this year since this winter is never ending, and as good as this chowder turned out, I hope its the last soup I make until next fall!

This is a totally vegetarian recipe.

Unless of course you add bacon, and then its not!

Chowder ingredients. 

Everything that went into this chowder was organic, except for the spices and the yogurt. I've always preferred to eat organic, but since watching Food Matters a couple weeks ago I've been even more aware of the groceries I buy.

Prepare your veggies. I always wash, chop, peel, etc. before getting started on any meal so that I don't have to stop in the middle to do it.

Heat a large soup pot over medium-high heat. Add olive oil and onions - saute until translucent (about 8 minutes).

Add vegetable broth and bring to a boil.

Add potatoes and cook for 8 minutes, or until tender.

Add corn kernels, red peppers and spices and cook for another 2 minutes.

Remove pot from heat. Pour soup through a strainer into a large bowl, reserving both vegetables and broth.

Put half of the vegetables into a bowl and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating.

Combine the remaining vegetables and broth in a blender or food processor and puree until smooth.

Pour the pureed vegetables back into the soup pot and heat over medium, then stir the yogurt and vegetable mixture into the pot.

Serve warm. 

Spicy Corn Chowder

Recipe adapted from Stonyfield.

Serves six.

Ingredients:

• 6 ears fresh corn or 16 ounces of frozen corn (if using frozen, defrost)
• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 4 cups vegetable broth
• 3-4 medium red potatoes, finely chopped
• 1 red bell pepper, chopped
• 1/2 tsp cayenne pepper
• 1/4 tsp allspice
• 1/4 tsp cumin
• 1 1/2 cups 0% plain Greek yogurt
• salt and pepper to taste

Directions:

1. Prepare your vegetables and remove corn kernels from cobs (if using fresh corn).
2. Heat a large soup pot over medium-high heat. Add olive oil and onions - saute until translucent (about 8 minutes).
3.  Add vegetable broth and bring to a boil.
4.  Add potatoes and cook for 8 minutes, or until tender.
5.  Add corn kernels, red peppers and spices and cook for another 2 minutes.
6.  Remove pot from heat. Pour soup through a strainer into a large bowl, reserving both vegetables and broth.
7.  Put half of the vegetables into a bowl and gently mix in the yogurt. This will help to temper the yogurt and prevent it from separating. 
8.  Combine the remaining vegetables and broth in a blender or food processor and puree until smooth.
9.  Pour the pureed vegetables back into the soup pot and heat over medium, then stir the yogurt and vegetable mixture into the pot.
10. Serve warm and enjoy!

Other deviations to try - add chopped bacon and/or chopped chicken to chowder. Add ground turkey/beef for a Mexican twist.

I liked this chowder - it was definitely very hearty and filling. If I make it again I'll use less spices - I didn't expect it to be quite this spicy because I thought the yogurt's creaminess would counter the hotness more than it did.  Overall I think its a fun alternative to your typical chowder, and definitely a lot healthier!