Welcome to the Sweetbrier Kitchen

This is where we gather around good food, familiar comforts, and the simple pleasure of making something nourishing.

In the Sweetbrier Kitchen, we cook with curiosity, use what we have, and welcome a little improvisation. Some recipes are old favorites, others are new discoveries, and many begin with whatever happens to be in the pantry.

There's room here for seasonal ingredients, comforting meals, and the occasional happy accident.

Pull up a chair. There's always room at the table.

Creamy Harvest Corn Chowder

Lately, I've been choosing to eat less meat, and I've been feeling better for it. But as the weather cools, I'm not willing to give up the hearty, comforting meals I love.

This corn chowder is my answer to that craving. It's full of vegetables, with silken tofu blended in for creaminess and a little extra protein. No heavy cream required.

Inspired by @broccoli_mum's cauliflower version, I made mine with what I had on hand, including extra potatoes instead of cauliflower. It's a measure-with-your-heart kind of recipe, which is exactly how I like to cook.

Serve it with a slice of sourdough bread, and supper is settled.

What You'll Need

This is a measure-with-your-heart recipe. The amounts are suggestions, not rules. Use what you have

and adjust as you're inspired.

  • Red potatoes, chopped into bite-sized pieces

  • 1 zucchini, shredded

  • Carrots, shredded

  • ½ onion, diced

  • About 2 celery stalks, chopped

  • 1 red bell pepper, diced

  • 1 can cream-style corn

  • About ½ bag frozen sweet corn kernels

  • ½ block silken tofu, for creaminess and added protein

  • About 1 cup water to start, adding more as needed

  • Vegetable bouillon, to taste

  • Smoked paprika

  • Roasted garlic powder

  • Salt and black pepper, to taste

  • A squeeze of fresh lemon juice

  • Fresh parsley, preferably from the garden

  • Optional: a sprig of rosemary

  • Sourdough bread, for serving

Let's Make Chowder

1. Prepare the vegetables.
Shred the zucchini and carrots. Chop the potatoes, celery, onion, and red bell pepper into bite-sized pieces.

2. Fill the pot.
Add the prepared vegetables to a large stockpot or Dutch oven. Stir in the cream-style corn, frozen corn kernels, vegetable bouillon, smoked paprika, roasted garlic powder, salt, and pepper. Add about a cup of water to start, along with a sprig of rosemary if you're feeling inspired.

3. Let everything simmer.
Bring to a gentle simmer and cook until the potatoes and vegetables are tender, stirring occasionally. Add more water as needed to reach your preferred consistency.

4. Make it creamy.
Remove about half the cooked chowder and carefully transfer it to a blender with half a block of silken tofu. Blend until smooth, working in batches if necessary and allowing steam to escape safely. Return the creamy mixture to the pot.

5. Finish and taste.
Stir everything together, add a squeeze of lemon juice, and adjust the seasonings. Let it warm through gently.

6. Gather around the table.
Ladle into bowls, garnish with fresh parsley, and serve with a generous slice of sourdough bread.