Corn Chowder

This chowder is a tiny bit spicy and perfectly rich.


6 ears fresh corn
2 medium red potatoes, finely chopped
1 medium onion, finely chopped
1 red bell pepper, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon cumin
4 cups vegetable broth
1 1/2 cups plain yogurt
1 tablespoon olive oil
Salt and pepper to taste


First, remove corn kernels from the cobs and reserve. Dice potatoes, onion and red pepper, and reserve. Using a soup pot, saute onions in olive oil until translucent. Add vegetable stock and bring to a boil. Add potatoes to stock and cook for 8 minutes or until tender. Add corn kernels, red peppers and spices and cook 2 minutes longer. Remove from heat; pour soup through a strainer, reserving vegetables and broth. Place half of the vegetables in a bowl, and gently mix in the yogurt- this will help to temper the yogurt and prevent it separating. Combine the remaining vegetables and broth in a blender, and puree until smooth. Place the pureed vegetables back on a medium heat, and then stir the yogurt and vegetable mixture back to the pot. Serve warm and garnish with a dollop of sour cream.

Meal Type: Clean Eating

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