The Secret to Scrumptious Vegetarian Chowder: A Dash of Nutmeg

A Fall Favorite: Corn and Potato Chowder

The end of the sweet corn season brings with it an abundance of late harvest corn, ideal for creating a rich and satisfying chowder. This vegetarian delight is not only delicious but also economical, utilizing just 2-3 potatoes and reasonably priced late-season corn. For those looking to save even more, consider freezing leftover corn kernels from previous meals. Once you've accumulated enough, you're ready to whip up this comforting classic.

Crafting the Perfect Chowder

Ingredients:

• 4 cups of corn kernels (fresh or thawed if frozen)
• 2 cups of cubed, boiled potatoes (fork tender)
• 1 stick of butter
• 1-2 finely chopped carrots
• 2 stalks of celery, finely chopped
• 1 small onion, finely chopped
• 1 clove of minced garlic
• ½ cup of flour
• 4 cups of vegetable stock (for a vegetarian option)
• 1 tablespoon of sherry (optional)
• 2 cups of milk or half-and-half
• Salt and pepper to taste
• A pinch of fresh organic nutmeg or ground mace

Instructions:

1. Prepare a Roux: In a large saucepan, melt the butter over medium-high heat. Add the carrots, celery, onion, and garlic, sautéing for 2-3 minutes. Sprinkle in the flour and stir continuously until the roux turns a light brown color, being careful not to burn it.

2. Add the Base: Pour in the vegetable stock, stirring well to combine with the roux. If you enjoy a hint of sherry in your chowder, now is the time to add it.

3. Combine Corn and Potatoes: Stir in the corn kernels and cubed potatoes, ensuring they are well incorporated into the mixture.

4. Creamy Texture: Add the milk or half-and-half to the pot, adjusting the seasoning with salt and pepper. Additional butter is optional.

5. The Secret Ingredient: Just before serving, sprinkle a pinch of nutmeg or ground mace into the bowl. This small addition elevates the chowder with a warm, nutty flavor that makes it truly outstanding.

Nutritional Considerations and Variations

A vegetarian chowder can be a nutritious addition to your diet, offering a good balance of carbohydrates, proteins, and fats, especially when using milk or half-and-half. For a vegan version, substitute the butter with a plant-based alternative and use a non-dairy milk option.

According to a study published in the Journal of the Academy of Nutrition and Dietetics, incorporating more plant-based meals, like this vegetarian chowder, can contribute to a healthier dietary pattern. The study highlights that such meals are often rich in fiber, vitamins, and minerals while being lower in calories and saturated fats (source).

The Joy of Seasonal Cooking

Embracing seasonal ingredients not only enhances the flavor of your dishes but also supports local agriculture and reduces your carbon footprint. Late-season sweet corn, a staple in this chowder, is a prime example of a seasonal ingredient that can be enjoyed fresh or preserved for later use.

Enjoy this vegetarian chowder with a sprinkle of nutmeg, and let the warm, comforting flavors of fall envelop you.