Nettle and corn chowder is a creamy and comforting soup that combines the earthy taste of fresh nettles with the sweetness of corn. This hearty chowder is perfect for a cozy meal and is packed with flavor and nutrients.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth (find my broth recipes HERE and HERE)
- 2 cups fresh corn kernels (or frozen corn)
- 2 cups fresh nettles, stems removed and roughly chopped
- 1 cup milk or cream (or a non-dairy alternative)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- Fresh herbs for garnish (such as parsley or chives)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the minced garlic and diced potatoes to the pot, cooking for another 2-3 minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
4. Stir in the corn kernels and cook for an additional 5 minutes.
5. Add the chopped nettles and cook until they are wilted and tender, about 3-4 minutes.
6. Remove the pot from heat and use an immersion blender to puree the chowder to your desired consistency (smooth or chunky). Alternatively, transfer half of the chowder to a blender, puree, and then return it to the pot.
7. Stir in the milk or cream, salt, black pepper, and smoked paprika if using. Heat the chowder gently until warmed through.
8. Serve hot, garnished with fresh herbs if desired. Enjoy this delicious nettle and corn chowder!
Aprile's Kitchen 