Sweet Corn Chowder topped with toasted cheesy tortilla chips. Simple and delicious!
It is so rare for me to find a “meatless” recipe that my family of carnivores is content with. The first time I made this for them, I waited…I waited for the words I hear so often, “This would be really good with some shredded chicken or something.” But believe it or not, those words weren’t uttered. Knock me down with a feather! This creamy soup takes just minutes to prepare. Your blender or food processor will do most of the work for you.
To begin, heat your oven to 400 degrees.
Line a baking sheet with tortilla chips, and sprinkle them with some shredded cheddar cheese. Pop them in the oven for 10 minutes and let the cheese melt and bubble. Take the sheet out and let them cool.
Meanwhile, you will need 2 pounds (about 6 cups) of frozen sweet corn that is thawed.
Next you will need some sweet peppers. Grab about 5 of them and cut off the tops, remove any seeds, and then simply cut them into a few pieces.
Set aside a cup of the corn.
Take 3 scallions trim off the bottoms and dry tops. Slice up all but about the top 3 inches. You will save those for garnishing your bowls. You will also need to peel and have a clove of garlic (not pictured.)
Place half of your corn in a blender or food processor. Pour in 2 cups of vegetable broth. Toss in the peppers, garlic and scallions. Blend this until fairly smooth. Pour it into your Dutch oven.
Place the other half of the corn in the blender with another 2 cups of vegetable broth, along with a quarter cup of fine cornmeal. Blend until smooth.
Pour this all into the Dutch oven, along with another 2 cups of vegetable broth (using 6 total), the reserved corn, as well as some salt & pepper.
Bring it all to a boil over medium heat, stirring often. Cook for 10 minutes and remove from heat.
Serve topped with the toasted cheesy tortillas, the reserved scallions and some pepper slices if you like.