Soup'er Series - Spicy Corn Chowder

We recently asked a couple of our soup'er Amaranth staff to share their favourite soup recipe with all of you.  Well, it turns out that there is far more talent than we can share in one post, so we are going to roll out the soup recipes in a soup'er series! This delicious soup is brought to you by Christine from our bulk department at Arbour Lake.  When she is not cooking and baking in her kitchen, she is usually out with her dog, being a great mama to her girls or working with us at Amaranth.  Christine has great knowledge about where all of the grains, nuts, seeds, dried fruits, etc come from and she is always sourcing new tastes, qualities and locations for us to have choices. She is super and sweet, just like her soup!

'Tis the season of corn.  Now, corn has been given a lack of support in the past few years with genetically modified foods and starchy carbohydrates both getting a lot of conversation.  Enjoying certified organic, non gmo corn supplies the body with minerals like phosphorous, magnesium, manganese, zinc, copper, iron and selenium as well as vitamins like thiamin, vitamin B6, niacin, riboflavin and folate as well as fibre.  Made up of little fat and about 7% protein, the rest is a complex carbohydrate that can be great fuel the night before or the night after a good hike or any kind of active day that you have planned.  Active and growing kids also expend a lot of energy making corn, not only a crowd pleaser with its sweet flavour, but also a great source of energy.

This chowder is creamy without any dairy products, super easy to make and is easy on the budget.

Spicy Corn Chowder

Saute in a large pot:

pinch of chili flakes (you control the heat) 2 cloves garlic, chopped 1/2 chopped onion

Then add:

2 cups broth (chicken or vegetable, homemade is always best but there are some nice broths to choose from when you are in a pinch)

1 cup water

1 chopped medium sized potato

1 cup chopped vegetables (carrot/zucchini/kale and or sweet potato, whatever you have on hand!)

2 cups of organic, non gmo corn kernels (cut from the cob or frozen, don't use canned)

1 tsp each of salt and your favourite chili powder

1/2 tsp pepper

Simmer for 15-20 minutes until potatoes are soft. Remove 1 cup of broth and veggies, puree and then return to the pot.

You can add chipotle, grated cheese, cilantro (highly recommended!), chopped chives, croutons....whatever suits your taste. Enjoy with corn bread and/or a fall salad. Try doubling the recipe to ensure leftovers for lunches or another delicious meal.  Enjoy!

Recipe by Christine C. at Amaranth Arbour Lake.  Photos and post by Amy Buckman, Community Ambassador, Calgary Amaranth Stores.