September 4, 2018

Creamy Corn Chowder with Paprika Oil

By Marco Miguel Franco

Chowders, one of the most popular soups, come in many different variations and styles around the world; its most famous one being Boston Clam Chowder. However, at Seed we always try to opt for the veggie versions, which is why we have decided to serve one of my favorite dishes- a deliciously creamy vegetarian corn chowder.

We use Japanese corn as the main ingredient to make a really hearty soup (without the need of potato), cooked with the classic French flavor base called mirepoix (onions, celery, carrots). We first roast the corn to add some smokiness before it is sautéed with butter. The cob is also used to make an all-natural stock for an enhanced corn-y flavor.

I came across this recipe while I was finishing my culinary training in the states. Even though the dish was new, the flavors were so familiar and comforting that, despite being many miles away, a bowl of hot corn chowder would always make me feel right at home.


2 pcs corn
1L water
1 cup cream
1 pc carrots
1 stalk celery
2 pcs onions
2 tbsp butter
1 stalk onion leeks

Roast corn on a grill until slightly charred in most places. Remove the corn kernels from the cob and sauté with butter. Meanwhile, boil the cob and 1 litre of water in a stockpot for 15 mins to make the corn stock. Strain the liquid and set aside.

In another pan, sauté onions, carrots, leeks and celery to make the mirepoix

Blend the corn base together with the mirepoix and add the corn stock and cream. Season with salt and pepper.

Serve it with some paprika oil for extra color and nutrition, and garnish it with roasted corn kernels and parsley.


Serves 3