With the weather changing to cooler temperatures, there is a growing sense that autumn is quickly approaching. Long, warm summer nights of grilled kabobs and corn on the cob have now become memories as families adjust to school schedules and other commitments.
With school starting this week for millions of children across the country, preparing family dinners wedged between busy schedules becomes more like a food game show where parents are racing against the clock while trying to prepare a satisfying meal before a panel of judges who happen to be their kids. Not to be confused with a short-order cook, although we parents do aim to please the hearts and bellies of the ones we love, our primary goal should be to feed our children a well-balanced diet during family meal times. Instead of sitting in the judge’s box, consider getting your kids in the game. I’ve found children are less likely to become unsolicited food critics when they are encouraged to be one of the chefs in their home kitchen.
Today I’m sharing with you a wonderful vegetarian corn chowder recipe that I believe makes a great weeknight family dinner served alongside a nice side salad and crusty bread. The soup can be made in 40 minutes and children can help prep the ingredients under the supervision of an adult. If you are truly pressed for time, you can also use a food processor to help dice vegetables very quickly.
Late summer sweet corn is very good right now, probably the best I’ve had all summer. This is a wonderful recipe to enjoy the last of the summer season’s best. Enjoy!
Recipe: Vegetarian Corn Chowder Recipe
A delicious hearty vegetarian corn chowder recipe featuring fresh corn, golden potatoes, poblano peppers, red bell peppers, onions, and spices. Makes a quick and easy weeknight dinner.
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- Kosher salt and fresh ground pepper
- 4 cups vegetable broth
- 3 ears of corn, kernels cut away from the cob
- 1 lb. Yukon gold potatoes, diced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup milk
- 1/2 cup half and half
- In a large soup pot, sauté the onions in the vegetable oil over medium high heat for 5 minutes until the onions are soft.
- Stir in the bell pepper and poblano pepper. Season the onion pepper mixture with a large pinch of salt and pepper.
- Add the vegetable broth, corn, potatoes, thyme, and bay leaf.
- Bring the soup to a boil then reduce the heat to medium low and cook the soup covered for 15 minutes on a low simmer.
- Stir in the milk and half and half.
- Carefully taste the soup and add more salt and pepper to taste.
- Cook for an additional 10 minutes.
- Allow the soup to cool slightly before serving.