Vegetarian Summer Vegetable and Corn Chowder
A deliciously fresh Vegetarian Summer Vegetable and Corn Chowder with lots of corn, zucchini, chilies, white beans, goat cheese and saffron topped with Crunchy Honey Lime Corn Nuggets, radishes and fresh cilantro.
Ingredients
Vegetarian Summer Corn and Vegetable Chowder
- 2 Tbsp olive oil
- ¼ cup red onion finely chopped
- 1 fresno chili, chopped
- 2 ears fresh corn cut off the cob
- 1 medium-size zucchini, diced
- 8 oz fresh or frozen sliced leeks
- ¼ cup chopped green chilies
- 1 large Yukon Gold potato diced
- 1 14 oz can white beans rinsed and drained
- 2 cloves garlic minced
- 6-8 saffron threads
- ⅓ tsp ground cinnamon
- 1 tsp ground coriander
- 2 Tbsp Better than Bouillon Chicken Base or use Veggie Base for Vegan Option
- 8 cups water
- 4 oz soft goat cheese leave out for vegan
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
- 3-4 radishes thinly sliced
- fresh cilantro chopped for topping
Honey Lime Crunchy Corn Topping
- 1 Tbsp olive oil
- ½ cup shallots finely chopped
- 1 ear fresh corn cut from the cob
- 1 fresno chili, finely chopped
- 1 tsp ground coriander
- 2 Tbsp honey
- Salt and pepper to taste
- 1 large egg
- 2 Tbsp corn starch
- Zest and juice from 1 lime
Instructions
Vegetarian Summer Corn and Vegetable Chowder
- Heat oil over medium heat in a large stockpot. Add onions and cook until soft.
- 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.
- 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.
- Add the white beans to the pot. Using a stick blender, or a food processor, puree the mixture until smooth.
- Melt the goat cheese into the chowder and simmer until you reach your desired thickness.
- Remove from the heat, season with salt and pepper, and stir in the fresh cilantro.
- To serve, top with Crunchy Honey Lime Corn Nuggets, fresh radish slices and more fresh cilantro.
Crunchy Honey Lime Corn Nuggets
- Preheat oven to 425 F.
- 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.
- Add corn mix to a greased casserole dish. Stir in the egg, cornstarch, honey, lime zest and juice, coriander, salt and pepper.
- Bake in the oven until crunchy. Serve on top the Summer Corn and Vegetable Chowder.
