Today, I’m honored to share a delicious Veggie Corn Chowder from Lisa’s new book. Veggie Corn Chowder is perfect for a busy evening, requiring only 30 minutes of cook time. Each real food ingredient comes together to create a nourishing, real soup the whole family will love.
In a large dutch oven or soup pot, over medium heat, melt the butter. Once melted, whisk the flour into the butter until dark (do not burn), approximately 4-5 minutes.
Add the onion, carrots, and celery. Cook until soft, approximately 5-6 minutes.
Stir in the corn, salt, and cayenne (to taste), cooking for 2-3 minutes.
Add the chicken broth and milk and bring to a boil. Then, reduce and simmer for 10 minutes, until the soup is thick.
Using an immersion blender, puree the soup. You can also transfer half the soup to a blender, allow to cool (do not place boiling liquids in a countertop blender) and puree. Returning the pureed soup to the pot.