Vegetarian Summer Corn and Vegetable Chowder
A deliciously fresh Vegetarian Summer Corn and Vegetable Chowder with lots of corn, zucchini, chilies, white beans, goat cheese and saffron topped with Crunchy Honey Lime Corn Nuggets, radishes and fresh cilantro.
Servings Prep Time
8cups 10minutes
Cook Time
25-30minutes
Servings Prep Time
8cups 10minutes
Cook Time
25-30minutes
Ingredients
Vegetarian Summer Corn and Vegetable Chowder
Honey Lime Crunchy Corn Topping
Instructions
Vegetarian Summer Corn and Vegetable Chowder
  1. Heat oil over medium heat in a large stockpot. Add onions and cook until soft.
  2. Toss corn, zucchini, green chilies, potato, and fresno chili to the pan and saute for 4 to 5 minutes before adding saffron, cinnamon and coriander. Continue to cook until you smell the spices, about 1 to 2 minutes.
  3. Pour water into the stockpot and add the Better than Bouillon Chicken Stock Base or Veggie base. Bring up to a boil and then turn down to a simmer. Cook for about 15 to 20 minutes or until veggies are soft.
  4. Add the white beans to the pot. Using a stick blender, or a food processor, puree the mixture until smooth.
  5. Melt the goat cheese into the chowder and simmer until you reach your desired thickness.
  6. Remove from the heat, season with salt and pepper, and stir in the fresh cilantro.
  7. To serve, top with Crunchy Honey Lime Corn Nuggets, fresh radish slices and more fresh cilantro.
Crunchy Honey Lime Corn Nuggets
  1. Preheat oven to 425 F.
  2. In a small skillet, heat olive oil over medium heat. Cook shallot for 1 to 2 minutes or until soft. Add corn and Fresno chili and cook for a couple more minutes.
  3. Add corn mix to a greased casserole dish. Stir in the egg, cornstarch, honey, lime zest and juice, coriander, salt and pepper.
  4. Bake in the oven until crunchy. Serve on top the Summer Corn and Vegetable Chowder.