Corn Soup Trial: Dairy-free, Gluten-free, Soy-free
Corn chowder is my very favorite soup. I’ve been meaning to make it Joseph-safe for a long time, so I finally sat down to do it. I’ve seen a couple of recipes online, but wanted to try this recipe from Cooking for Isaiah first, because I was intrigued by the idea of making a thick, creamy soup by mashing beans. It’s certainly cheaper than using coconut creamer.
The recipe is already Joseph-safe, so I didn’t have to make any changes for allergy reasons. Since fresh corn isn’t available this time of year, I used frozen corn. I also subbed great northern beans for the cannelini beans, since that’s what I had in my pantry. I added bacon, because corn chowder needs to have bacon bits in it. I also reduced the salt and cayenne pepper in half. I wanted to keep the soup mild, since we’re wimps with spice, and 2 teaspoons of salt seems excessive, even before adding salty bacon to the picture.
Saute onion and celery in oil until tender.
Add a bit of chicken broth to the beans, then blend until creamy. Alternatively, you could mash them, but I thought using my immersion blender was a lot less work, and would give a creamier consistency.
Add potato, corn, bean mixture, and broth to the pot. I quickly realized this soup was going to be more brothy, rather than thick and creamy like a real chowder.
Bring to a boil and simmer for 15 minutes, until potato is tender. Add bacon, salt, and pepper. You can choose to top your servings with extra bacon, extra corn, chives, or cheese (for dairy-eaters).
Adapted from Cooking for Isaiah
Dairy-free, Gluten-free, Soy-free
- 2 Tablespoons olive oil
- 1 onion, minced
- 2 stalks celery, chopped
- 1 15-ounce can great northern beans, rinsed and drained
- 4 cups chicken broth
- 1 potato, cut into bite size pieces
- 2 cups frozen corn
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 5 slices bacon, cooked and crumbled
Heat oil in a dutch oven or large pot. Add onion and celery. Saute until tender.
Add about half a cup of broth to beans, and mash or blend until creamy. Add bean mixture, the rest of the broth, potato, and corn to the onion and celery. Bring to a boil. Reduce heat and simmer for 15 minutes, or until potato is tender.
Stir in salt, pepper, and crumbled bacon.
Makes 4 main-course servings.
What I Thought
The soup did taste nice, but the entire time I was eating, I was thinking about how it was not creamy or a chowder, like Nardone claimed in her recipe. My husband quite liked it. Joseph, however, only ate what he was force fed (and the kid usually likes bacon and corn). My daughter did her best to avoid eye contact with the soup. Too bad for my kids, I’ll eventually try this soup again, adding some coconut creamer and cornstarch to get it closer to a chowder. At least I’ll give them a bit of a break before trying again though.