Wait, what? Is chowder bisque actually a thing?
Hell if I know, but what I do know is that naming all of these dishes is going to be the death of me! Just kidding, I love making up stuff which is probably why I love my career as a writer so, so much.
But seriously, I was looking through my old recipes and realized I had several corn and potato chowder recipes on this site already, but this was less of a chowder in terms of texture and more of a bisque. BUT, it is also very chowder in terms of taste.
So, there’s your chowder bisque in a nutshell.
Who doesn’t love a chowder or a bisque? That’s doubly true when soup season has arrived.
If you want other corn & potato chowder recipes check out this one and this one.
Kitchen Tools:
*Stock pot
*Cutting board
*Kitchen knife
*Immersion blender or Food processor
*Wooden spoon
Ingredients:
*Potato (peeled & chopped)
*Corn on the cob (cut off the cob)
*Onion
*Garlic
*Almond milk (unsweetened)
*Broth or water
Instructions:
*Chop onions. Peel and chop potatoes.
*Add onions and potatoes to a stock pot over medium heat, stirring regularly to avoid sticking, about 10 minutes.
*Add in minced garlic and cook for 3 to 5 minutes.
*Add corn and a few tablespoons of liquid and stir.
*Stir in desired herbs & spices. I used thyme, basil, oregano & sweet paprika.
*Add a cup or two of liquid to the stock pot and bring to a boil for 10 to 15 minutes or until potatoes are soft. Remove from heat and let cool 10 minutes if you plan to use an immersion blender and longer for a traditional food processor or blender.
*Run until smooth, adding almond milk for a thinner chowder bisque or vegan yogurt for a thicker one. Coconut milk is also an option but it’ll add a big coconutty flavor.
*Warm through again and then serve. With bread. Or rice. Or a vegan chicken side salad, which is what I did.
ENJOY!!
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The Spicy Spatula 
Whatcha think?