Light, creamy, sweet and savoury, this delicious plant-based Creamy Corn Chowder with Potatoes and Tarragon is a welcome addition to your comfort soups collection. A perfect satisfying bowl of soup all-year-long.

Do you feel like any day is a perfect day for a delicious and comforting soup? Nothing can beat a homemade fresh soup or chowder. The nourishment that fresh veggies or even frozen ones add to a soup is incomparable to any canned soup. I don't mind canned soup, and there are some great ones out there, healthfully made even, but I think that the shot time that involves preparing a fresh soup is well worth it. Remember, what I always say to you, my friends, we don't eat only for the sake of eating but to nourish our bodies.

So, why tarragon? Because it's a fantastic herb that brings a lot of flavour to a dish. It's super aromatic, mostly when used fresh. Tarragon is a herb that my grandmothers always had growing in their gardens, and to me, it's such a homey herb that I regularly use in my cooking. There is no potato soup on my menu without the addition of fresh tarragon or pickled tarragon. Yes, I did say pickled tarragon. I'll press a pause here a bit, and I'll let you know more about it in a separate post. Pickling herbs is a method that I want to share with you, my readers because it's a great way of incorporating some unique flavours in your cooking. Amongst many great pairings, tarragon is a perfect addition to a potato dish. It changes the flavour aspect completely without overpowering it.

Since this beautiful chowder's main ingredient is corn, I recommend that you use fresh sweet corn if possible. When corn is in the season is so tender and sweet and the most delicious. However, frozen sweet corn is a good alternative all-year-round, so you don't have an excuse not to make this tasty chowder. :)

Star Ingredients:

- Corn. Placed in the category of gluten-free whole grains, high in carbohydrates, and a good source of fibre. Best served fresh during late summer to the early autumn season.

- Potatoes. Starchy vegetables with earthy notes, available all-year-round, a great addition to a diet in moderation, provide adequate nutrients, improve blood sugars, good digestion, and a good potassium source.

- Tarragon. An aromatic herb, bitten, sweet and sour, with notes of lemon, fennel, mint. Fresh tarragon leaves are much stronger than dried leaves. Always add the fresh leaves towards the end of the cooking process, especially in stews and soups.

Health & Flavour-Boosting Recipe Tips:

- Corn is to be consumed moderately due to high starches and the ability to raise blood sugars. Choose organic corn and non-GMO mostly when cooked fresh. Pair with herbs as cilantro, cumin, basil and parsley to lift and enhance flavour.

- Chose organic potatoes if you have the option, and cook with the skin for additional nutrients to your meal. Potatoes pair very well with vegetables like asparagus, carrots, cauliflower, eggplant, corn etc., and herbs like bay leaf, basil, cilantro, dill. Citrus fruits like lemons complement potatoes very well, bringing freshness and balance to a dish.

- The tarragon herb has a variety of uses besides the kitchen. Best used fresh to enhance flavours pre-cooking in marinades or salad dressings. The simplest salad dressing with tarragon includes olive oil and lemon. Tarragon can be paired with other herbs like mint, fennel, and dill.

Alternative Ingredients:

- Russet Potatoes. Any preferred type of potatoes. The best alternatives are parsnips or cauliflower.

- Corn.  There isn't an alternative that can replace corn kernels to bring the same flavour and texture story to a meal. If you're allergic to fresh corn or corn products, exclude it from the recipe completely, add carrots or broccoli.

- Tarragon leaves. Fennel seeds or basil can be used as the next best alternative.

Serving Suggestions:

- Topping the chowder with preferred nuts and seeds and sprouts for additional nutritional value.

- Serve with toast on the side, croutons, or a serving of salad or grilled vegetables.  

Simple and nutritious meals are the best, my friends. Soups are an easy meal, comforting, and an excellent way to introduce "hidden" veggies to your diet that can benefit your well being.

So what do you say? :) Is this wholesome and delicious chowder next on your meal planning list?

Let me know if you give it a try.

Warmly,

T

Vegan

No added sugars

Gluten-Free

Nut-Free

Prep Time: 10 min

Cook Time: 30 min

Total Time: 40 min

Serves: 5

 RECIPE

Creamy Corn Chowder with Potatoes and Tarragon

Ingredients:

5 fresh sweet yellow corn cobs (cleaned) OR 2 cups frozen sweet corn (organic)

1.5 lbs Russet (or Yukon gold) potatoes

1 large organic red onion

5 cups (1 L) – veggie broth (or water)* See note below (Step 3)

½ cup (148 g) – coconut cream

4-5 sprigs of fresh tarragon OR 1 tbsp (1.83 g) - dry tarragon leaves

2 tbsp (28 g) – grapeseed oil (or any veg oil)

2 tbsp (22 g) – nutritional yeast (optional)

2 tsp (4.60 g) – smoked sweet paprika

2 tsp (8 g) – Himalayan salt

1 tsp (2.03 g) – ground cumin

Toppings: radish sprouts, sunflower seeds, hemp seeds, cooked corn, fresh tarragon leaves

Directions:

Step 1

Clean and peel potatoes, cut them into small cubes (the smaller the cubes, the faster they cook). Remove corn kernels from the cobs (if using fresh corn).  Set all aside.

Step 2

Clean and dice the red onion.

Add the oil to a medium-sized heated pot, and saute on high until soft. Reduce heat to medium and add in smoked paprika and cumin. Stir continuously until the onion is slightly caramelized.

Step 3

Add in cubed potatoes and cook together with the onion and spices for a couple of minutes. Add in the veggie broth and salt. Bring the pot to a boil on medium heat, then reduce to simmer for 20 minutes or until potatoes are fully cooked.

*Note: If using water instead of veggie broth, add in extra vegetable bouillon cubes (3-4).

Step 4

When potatoes are soft, add in the corn kernels, and the tarragon leaves, and let simmer for another 5 minutes. Adjust salt if needed (depending on taste), and lastly, add the coconut cream. Stir and set aside to cool for 5-10 minutes before blending to cream.

Serving suggestion: serve into bowls, add fresh seeds on top, extra tarragon leaves if preferred, and cooked corn kernels.

Enjoy while fresh!

Leftover chowder can be refrigerated and consumed within four days (recommended)

or freeze for up to three months.