30 Minute Poor Man’s Corn Chowder

I am having a total soup kick these days, despite the fact that spring time is here.  I think it has to do with the fact that everybody else at work is sick.  I was at the grocery store and saw some imported corn and immediately thought of corn on the cob.  But I didn’t buy any on account that it wasn’t really the right time for corn.  So, I opted to combine my two cravings and make corn chowder with canned corn.

This soup only takes around 30 minutes to make, using ingredients that are cheap and usually staples in a vegetarian’s kitchen..  I ate this tonight with black sesame crackers, but I think it would also go well with toasted corn chips.   This recipe makes about 4 servings – not a bad way to spend half an hour!


  • 2 medium sized potatoes, peeled and diced
  • 1 smallish mediumish carrot, diced
  • 2 stalks of celery, diced
  • 1 can of creamed corn
  • 1/3 of a brick of firm tofu
  • 1/2 cup endamame (frozen)
  • cumin
  • celery seed (optional)
  • dried parsley


In a medium sized soup pot, heat some vegetable oil on medium high.  Throw in the diced potato, and stir for a minute or two.  Set aside the seared potato.  Add a tad more oil, and throw in the diced carrot and celery.  Cook for a minute or two, and cover with water.  Let it boil, covered, for 8 minutes.  Meanwhile, you can cut the tofu into cubes, or go watch a Ted video.

After 8 minutes, either use a slotted spoon or a tiny strainer or remove the cooked diced celery and carrots and set aside, leaving the stock in the pot.  Throw in the diced potatoes, add a tad of water, and put the lid back on.  Go watch another video  and feel free to watch a longer one this time.

Once the potatoes are tender (after about 10-15 minutes, depending on how small your dice is), you will have to blend the soup.  You can do it 3 ways, depending on what equipment you have on hand.  Mash with a fork; use a hand blender (my favourite method – less dishes to do); and use a blender.

Once the soup is blended, throw back in the carrots and celery, add the tofu, endamame, cumin, celery seed, and stir in the creamed corn.  Sprinkle in some sea salt.  Let it heat until the soup bubbles softly for about a minute.  Serve with a sprinkling of dried parsley, and crushed peppercorn.


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