This creamy, comforting vegetarian chowder especially shines this time of year, when you can use sweet, juicy, in-season corn right off the cob. Top off with crispy bacon for the carnivores.
Yield: 6
Ingredients
3tablespoonsolive oil
2tablespoonsunsalted butter
3cupschopped yellow onions2 large onions
1/4cupflour
1teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1/4teaspoonground turmeric
6cupsvegetable broth
4cupsmedium-diced yukon gold potatoesabout 1 1/2 pounds (I like them unpeeled, but you can peel them if you like)
5cupscorn kernelsfresh (kernels cut from about 5 ears) or frozen
Other toppings like additional grated cheddar cheesesliced scallions or chives, or fresh dill sprigs
Instructions
In a large pot over medium heat, warm the olive oil and butter until butter has melted. Add the onions and saute until translucent, about 10 minutes.
Add the flour, salt, pepper and turmeric. Stir constantly for three minutes.
Add the vegetable broth and stir well. Add the potatoes. Over medium heat, bring to a boil, then reduce to low. Simmer for 15 minutes.
Add the corn and cook for about five more minute until the corn is heated through and the consistency of the soup has thickened slightly.
Transfer half of the soup (about five cups) to a large bowl and let cool. Puree in a blender or using an immersion blender. Add puree back to the soup pot and return to a simmer.
Stir in the half-and-half and the cheese, then cook for about five more minutes.
Season to taste with additional salt and pepper.
Ladle into bowls and top with bacon pieces, if using, and other optional toppings.