For this week’s recipe feature, author of Lunchbox, Aviva Wittenberg, shared her delicious recipe for Creamy Corn and Potato Chowder. This hearty soup comes together quickly and with simple pantry and freezer staples. It is delicious with or without cream, so feel free to omit it if you prefer a less-creamy soup. And stir in some leftover rotisserie chicken, shrimp, bacon, or even shredded smoked cheese for an even more filling midday meal.
Featuring 75+ fail-safe recipes, Lunchbox provides healthy yet straightforward recipes for soups, sandwiches, salads, bowls, handpies and more that will get readers out of their lunch rut for good. The book also includes lunch packing strategies and multi-week meal plans to help you efficiently plan your menu and your time, streamlining meal prep to avoid that stressful morning crunch.
All recipes are completely nut-free (to comply with school allergy restrictions) and Lunchbox offers plenty of vegan and vegetarian options, hot and cold weather seasonal suggestions, and freezer-friendly choices, too.
Creamy Corn and Potato Chowder
Makes: 4 cups / 2 servings
Active Time: 15 mins
Total Time: 25 mins
-1 cup peeled and ¼-inch-diced potatoes
-3 Tbsp olive oil
-½ cup diced red onions
-½ cup diced celery
-1 cup fresh or frozen corn kernels
-2 cloves garlic, finely chopped
-1 tsp sweet smoked paprika
-2 Tbsp white balsamic vinegar
-1 Tbsp fresh thyme leaves
-2 cups vegetable or chicken stock
-1 Tbsp butter
-1 Tbsp all-purpose flour
-¼ cup heavy cream (optional)
-Juice of ½ lime
-2 Tbsp chopped chives
1 . Place the potatoes in a microwave-safe bowl, cover with a lid, and microwave on high for 3 minutes, until tender. Tip out onto a clean kitchen towel to dry off.
2 . In a medium saucepan over medium-high heat, heat 2 tablespoons of the olive oil. Add the potatoes and a pinch of salt and cook, stirring occasionally, until the potato cubes are browned and crispy, about 5 minutes. Remove from the pan and set aside.
3 . Add the remaining 1 tablespoon olive oil to the saucepan along with the red onions and celery and cook for 2 to 3 minutes, until the onions start to become translucent. Add the corn and garlic and cook for 1 minute, stirring regularly. Add the paprika and cook until fragrant, about 1 minute more.
4 . Add the balsamic vinegar and, using a wooden spoon, stir and scrape up the browned bits from the bottom of the pan until the vinegar has evaporated. Add the thyme and stock and bring to a vigorous simmer; cook for 5 minutes.
5 . To thicken the soup, make a roux with the butter and flour: Melt the butter in a small saucepan over medium heat. When melted, add the flour and stir with a wooden spoon for about 1 minute, until the flour has cooked but has not taken on any significant color. Scoop out about ½ cup broth from the soup pan and add it to the small saucepan, stirring quickly to incorporate into the roux. Add this mixture to the simmering soup, stirring well to combine, and continue to cook until the soup has thickened, about 1 minute. Remove from heat.
6 . Stir in the cream, lime juice, and chives. Taste and season with salt and pepper as needed.
Packing Tip: Pack the chowder hot in a pre-warmed thermos (see page 22) for a wonderfully warming meal on a chilly day. Add a container of Bagel Chips (page 176), and one of Roasted Red Pepper Spread (page 189) for a dip, along with a green salad with a bright and vibrant dressing—the Bright Green Dressing (page 108) is my top choice for this.
Get a Head: This soup can be made ahead and stored in the fridge for up to 5 days, or freezer for up to 2 months. You may want to add a good squeeze of lime juice to wake up the flavours after storage.