Vegetarian Corn Chowder

With many corn chowders relying on bacon or chicken stock for extra flavor, they don’t meet the needs of vegetarians or anyone who is eating mostly plant-based meals. Since I always prioritize flavor, rest assured that this version is just as satisfying. For a decadent finishing touch, I top it with crispy frizzled basil. A quick dip in the frying pan turns basil shatteringly crispy and translucent…not to mention incredibly tasty.

Loaded with fresh corn and topped with herbs, this chowder is ideal for those days when you have a counter full of goods from the farmers market. Naturally sweet, local corn is such a treat that I use the cobs to create a quick stock while chopping the rest of the vegetables.

Ingredients

4 ears of corn
2 carrots
4 sprigs fresh thyme
4 stems fresh parsley
5 cups water
3 tablespoons unsalted butter
2 medium shallots, chopped
½ cup chopped red bell pepper
2 tablespoons flour
½ teaspoon sweet paprika
⅓ cup white wine
1 russet potato, diced
1 cup half and half
Salt and pepper to taste

Begin by shucking the corn and cutting the kernels off each cob. An easy way to do this is to slice the bottom of each cob so that it has a flat surface. Stand the corn upright in a large bowl or on a cutting board with a groove around the perimeter. Take a sharp knife and cut from top to bottom, releasing the kernels. Continue turning the cob and cutting from top to bottom as if the cob has four sides. Set aside the kernels and any liquid that is released while cutting.

Place the cobs in a pot. Peel and quarter the carrots. Add these to the pot along with the thyme, parsley, and water. Bring to a boil then simmer over medium-low heat for 30 minutes. Strain the stock, which should have reduced to 3 cups.

In a soup pot, heat the butter over low heat. Add the shallots and red pepper and cook over medium-low heat until the shallots are translucent and the rest of the vegetables are tender. Season with salt. Stir the paprika and flour into the vegetables and cook for another minute. Add the white wine, raise the heat to medium, and cook until reduced and incorporated.

Next add 3 cups of the corn stock followed by the potatoes and reserved corn kernels.
Bring to a boil and then simmer for about 10 minutes, until the potatoes are tender and the soup has begun to thicken. Using a slotted spoon, remove 1 ½ cups of the vegetables. In a blender combine the vegetables and half and half, pureeing until smooth.

Add the puree to the soup pot and continue to simmer until the chowder has reached your preferred consistency. Season with salt and cracked black pepper. Let cool slightly while you prepare the frizzled basil.

Rinse and thoroughly dry basil leaves. Make as many or as few as you like. Heat oil in a large pan then fry leaves in small batches, using long tongs to flip. Cook approximately 10 seconds per side and remove to a paper towel lined plate to drain.

Ladle chowder into bowls and top with crispy basil leaves.