Summer Corn Chowder with Spicy Croutons

Summer Corn Chowder with Spicy Croutons - from Canned-Time.com  #vegansoups #healthychowder #lightsummersoups #healthysummermeals

 

With the heat of summer upon us, who wants a hot soup of all things?  Well, I do sometimes for my dinner with a side salad.  This light veggie filled soup uses summer vegetables with a light and mildly flavored broth to fill you up without weighing you down on a steamy summer evening.  Pair a bowl of this Corn Chowder up with some sliced veggies with dip and a icy cold beverage and you’ll have a wonderfully nutritious summer meal that doesn’t leave you standing over the stove for hours waiting for the flavors to meld.  You’re not going to boil this one away for hours like traditional chowders or feel stuffed from a heavy cream version like traditional chowders.

Summer Corn Chowder with Spicy Croutons - from Canned-Time.com  #vegansoups #healthychowder #lightsummersoups #healthysummermeals

Fresh summer corn on the cob, a few potato chunks, some diced beets and sliced cucumbers are all this soup needs.

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And the crunchy spicy croutons make a great topping to meld in with flavors from the broth as well.

Summer Corn Chowder with Spicy Croutons - from Canned-Time.com  #vegansoups #healthychowder #lightsummersoups #healthysummermeals

The croutons can help use up some stale bread from those humid summer days as well.  Homemade croutons are so delicious and easy to fry up in minutes.  Or dehydrate a few bread slices if you’re really trying to avoid the oven’s heat.

Summer Corn Chowder with Spicy Croutons - from Canned-Time.com  #vegansoups #healthychowder #lightsummersoups #healthysummermeals

I may be weird but I love to have a little crunch with my soups whether it’s in the veggies or a crispy topping like crackers.  And these spicy croutons are perfect for adding that crunch as well as a punch of extra flavor.

Summer Corn Chowder with Spicy Croutons - from Canned-Time.com  #vegansoups #healthychowder #lightsummersoups #healthysummermeals

Summer Corn Chowder with Spicy Croutons
Author: 
Recipe type: Soups
 
Ingredients
  • FOR THE SOUP:
  • 2 Cooked Ears of Corn or 1 can
  • 1 cup large cubed raw Potatoes (I used 9 - 10 baby potatoes cut in half) skins on
  • 1- 2 Red Beets, cooked and diced (save cooking water for soup base)
  • 1 Cup Cucumber, large diced
  • 1½ cups Red Beans cooked or 1 can
  • 5 Cups of water + 2 - 3 Tbs. Vegetable stock powder (or 5 Cups Soup Stock)
  • 1 medium onion, diced
  • 1 tsp. Sea Salt
  • 1 tsp. red pepper flakes, or to taste
  • 1 tsp. garlic powder or 2 cloves diced
  • FOR THE CROUTONS:
  • 2 slices of hearty bread cut into large cubes - dried overnight or dehydrated
  • ⅓ - ½ cup Olive Oil
  • ½ tsp. Garlic Powder
  • Pinch of Crushed Red Pepper Flakes
Instructions
  1. For the soup:
  2. Combine all ingredients in a medium size stock pot and heat to a boil.
  3. Reduce heat to a simmer and cook until potatoes are just fork tender.
  4. Makes 4 servings.
  5. For the croutons:
  6. Cut 2 or 3 pieces of a dense thickly cut bread into large cubes.
  7. Leave the cubes out on the counter overnight to dry them or heat in a dehydrator or oven until they are crumbly and dry. Combine Oil, Garlic and red Pepper flakes. Place the dried bread cubes in a fry pan and drizzle with the Olive Oil mixture. Stir the bread cubes to coat them with the oil. With the heat on medium high, stir the bread cubes occasionally, turning them to brown all the sides.
  8. When the cubes have hardened up transfer them to a paper towel to soak up any extra oil. Store croutons in an air tight container but they are best served freshly made. They are great with soup or salad or crumble them up to make a bread crumb topping.

Summer Corn Chowder with Spicy Croutons - from Canned-Time.com  #vegansoups #healthychowder #lightsummersoups #healthysummermeals

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5 thoughts on “Summer Corn Chowder with Spicy Croutons

  1. Angela @ Canned Time

    Absolutely agree. I had to force myself not to eat the ears of corn that I saved for this soup. We’re on a real corn on the cob fest this summer. The corn, beets and the baby potatoes I used actually make the soup sweet and it would probably be fine served at room temp. I had to go warm up another bowl of it while I was writting up the post which is always a sign of a good recipe for me 😛
    Thanks and be safe in the buckeye state 😉

  2. narf77

    Nothing weird about loving the crunch of croutons Angela, it makes choking down buckets of kale less of a chore ;). Seriously though, crunch is about as umami as you can get in a side left kind of way. Without crunch we have mush…as much as I love mush, it needs a little crunch to make it interesting sometimes. The soup is gorgeous and will be attempted as soon as I can source the ingredients but for now it’s pumpkins and sweet potatoes all the way! 🙂

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