Hearty Vegetarian Corn Chowder Recipes

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion, celery and carrot and cook stirring about 5 minutes, stirring.
• Add the sweet potato, stir and cover with a lid. Allow it to cook for about 5 minutes, add in the corn and peas and cook a further 5 minutes with the lid on again.
• Sprinkle over the flour and cook for a couple of minutes, stirring constantly.
• Add the milk and stir until boiling and smooth. You may need to add a little more milk or water depending on the size and amount of your vegetables.
• Add the remaining 4 ingredients and cook for a couple of minutes more, then serve.

Steps:

• Heat butter in a large pot.
• Sauté the onion and garlic until onion is transparent.
• Add the potatoes and toss in the butter to coat.
• Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
• With a potato masher lightly mash the potatoes, leaving some chunks.
• Stir in the creamed corn and milk.
• Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
• *Do not allow to boil as there is a chance the milk may curdle.
• *Simmer gently for 10 minutes or until chowder has thickened.