Go Back
+ servings
Print
Vegan Chamomile Corn Chowder in a bowl

Chamomile Corn Chowder

This vegetarian corn chowder infused with chamomile tea such has fabulous flavor. This is an elegant starter or simple dinner.  

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1 tablespoon grapeseed oil (or extra-virgin olive oil)
  • 1 1/2 cups diced white onion
  • 1/4 cup diced green bell pepper
  • 2 teaspoons Celtic sea salt, plus more to taste
  • 1/8 teaspoon freshly ground black pepper, plus more to taste
  • 1 1/2 cups peeled and cubed yellow potato
  • 1 cup peeled and diced orange-fleshed sweet potato
  • 3 1/2 cups chamomile tisane, brewed (4 bags)
  • 1 pound frozen organic corn kernels
  • 2 tablespoons chopped flat-leaf parsley

Instructions

  1. In a large saucepan over medium heat, warm the oil and sauté the onion and bell pepper with 1/4 teaspoon of the salt and 1/8 teaspoon pepper for about 5 minutes until soft. Add the potatoes, sweet potato, and chamomile tea. Increase the heat to medium-high, and once boiling, cover and lower the heat to medium, and allow simmer for about 5 minutes until the potatoes are just fork-tender. Raise the heat to high, stir in the corn, and cook for a further 3 minutes just until the corn is heated through. Remove the pot from the heat and allow to cool slightly. 
  2. Ladle half of the soup into your blender, avoiding the sweet potato (or the soup will turn orange). Blast on high for 30 to 60 seconds until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) 
  3. Return the puréed soup to the pot and stir to integrate. Season to taste. 
  4. To serve, ladle the soup into bowls and garnish with fresh parsley. 

Recipe Notes

Recipe from Steeped: Recipes Infused with Tea by Annelies Zijderveld 
Photo by Trent Lanz; styling by Alicia Buszczak