Corn Chowder

Corn Chowder







This soup is excellent!! This is one of our family favorites that I changed over from Chicken Corn Chowder into this vegetarian version.


½ cup chopped onion
1-2 garlic cloves, minced
3 T. butter or margarine or olive oil
1-2 c. vegetable stock (depending on how much you want to make)
½ - 1 t. cumin
2 cups half-and-half cream (soy is fine!)
2 cups (8oz.) shredded Monterey Jack cheese
4 cans (16 oz) cream-style corn
1 can (4 oz) chopped green chilies, undrained
¼ - 1 t. hot pepper sauce (optional; taste your soup and add as desired)
1 medium tomato, chopped (optional, I rarely do this part)
fresh cilantro or parsley

In a dutch oven, brown onion in butter until clear and add garlic. Add vegetable stock to pan along with cumin; bring to a boil. Reduce heat, cover and simmer for 5 minutes. Add cream, cheese, corn, chilies. Cook and stir over low until cheese is melted. Stir in tomato if using, add hot sauce if using. Add parsley or cilantro if desired. Excellent soup! Gobbled up by the four men in my house with not a complaint about missing any meat! (I did serve them grilled ham and cheese with their soup.)

***Melissa’s notes: Delicious served with Ritz crackers crushed on top. For meat eaters, you could add shredded chicken to their servings (I use Purdue Chicken Short Cuts so I don't have to do much prep for it), or grill a ham and swiss or ham and cheddar sandwich to go along with the soup.