This is another straightforward yet undeniably flavorsome dish that can be made with very little planning and preparation time. I actually created this recipe without planning to— I had frozen corn in the freezer and wanted to make something out of it. I desired to keep the corn as the main ingredient, so a very basic solution was to simply make a soup! I am very glad I discovered the simple enjoyment of this corn chowder with very little preparation and added ingredients. I suggest making Tanned Southern Corn Chowder on a cold day when a quick and tasty soup is desired.
Typical southern food is laden with butter, cream and milk but I don’t need any of those ingredients to make a tasty corn chowder in just minutes. Tanned Southern Corn Chowder is a wonderful side dish that can be made without much thought, especially if you have frozen corn kernels on hand. Make it the next time your are looking for some southern comfort and want to keep the high cholesterol out of it.
Vegan and free of added salt, sugar, oil, gluten, nuts and seeds.
Reasons to love this recipe: just 5 ingredients, ready in 30 minutes or less, simple, sweet’n’spicy combo
- 1 lb (500 g) fresh or frozen corn kernels
- 1 clove garlic, minced
- 1 tsp paprika
- 1 tbsp dry parsley
- black pepper to taste
- water or vegetable stock
Combine all ingredients but the liquid into a large saucepan. Add just enough liquid to cover the corn kernels. Cover the saucepan and turn the oven burner on high. Once the corn mixture starts to boil, turn down the burner so the mixture is simmers. Simmer the soup for 10 minutes; the contents of the pot should be thoroughly cooked. Next, blend the mixture either with an immersion or countertop blender to desired consistency (I like mine a little chunky). Enjoy immediately topped with more black pepper and parsley if desired.
Tip: for a creamier yet still low fat version of this recipe, use rice or soy milk for the liquid.