Total comfort in a bowl. That’s what this winter vegetable chowder is all about.
And we’ve needed a little dose of comfort food around here, because day after day has been seriously dreary. Pelting rain, sharp gusts, charcoal clouds, rivers filled to the brim.
I originally posted this recipe on my first blog a couple of years ago. Come wintertime, it’s a regular in our rotation. The fact that it’s a hugely frugal dinner is a bonus; we just love how delicious it is – not to mention how easy it is to make. Simply cook up some bacon for the meat-eaters to crumble over the top and the whole family will clamor for more – vegetarians and meat-eaters alike.
I first made this amazing corn chowder last summer, and it was an instant hit in our house. I started with Ina Garten’s popular Cheddar Corn Chowder, creating a vegetarian version that, I think, more than rivals her recipe. Hers starts with lots of bacon and uses chicken broth. Mine subs vegetable stock, and I provide big crispy pieces of peppered bacon at the end to make the meat-eaters happy. They just sprinkle it over the top of their individual bowls of otherwise vegetarian corn chowder.
Us vegetarians hardly get the short end of the stick, though, especially when this hearty soup is made at the peak of corn season. Sweet, juicy corn, cut right off the cob. Tangy, melty cheddar cheese. Buttery Yukon Gold potatoes. Yeah, I’m saying it: yum.