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spoonful of sweet corn chowder

Sweet Corn Chowder


  • Author: Brooke
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 cups
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: American

Description

Sweet corn chowder is a creamy summer soup made with fresh sweet corn, cream, potatoes, fresh veggies, and chicken stock.  Your family will love this easy, healthy-ish meal throughout the summer!


Ingredients

  • 2 tablespoons unsalted butter
  • 1 cup celery, chopped (2 large ribs)
  • 1 1/2 cups yellow onion, chopped (1 large onion)
  • 1 tablespoon garlic, minced (2 large cloves)
  • 1 tablespoon fresh thyme leaves
  • 4 cups fresh sweet corn kernels (6 cobs of corn)
  • 1 teaspoon salt
  • 1/4 cups all-purpose flour
  • 4 cups chicken stock, low sodium, fat free
  • 2 medium red potatoes, peeled and cubed
  • 1 cob of corn with kernels cut off
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups heavy whipping cream

For Garnish

  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh chives, chopped

Instructions

  1. In a large soup pot, melt the butter over medium-high heat.  Add the chopped onion and celery and cook until soft and tender, about 5 minutes.  Stir in the garlic and cook until fragrant, roughly two minutes.  Sprinkle in the fresh thyme leaves, then stir and cook for one minute.
  2. If using fresh corn, husk the cob of corn, then cut the corn off the cob.  To do this, set a small bowl upside down inside a larger bowl.  Stand the cob of corn upright with one hand.  With your other hand, use a large chef’s knife to cut the kernels off the cob starting at the top and cutting down the cob.  The kernels should fall into the large bowl.
  3. Add the fresh corn and 1 teaspoon salt to the veggies.  Mix well and cook for 20 minutes over medium heat.  Stirring occasionally.
  4. Sprinkle flour over the vegetables, and mix until well combined.
  5. Pour in the chicken stock and whisk until smooth.  Add the potatoes, black pepper, bay leaves and cob of corn, then stir.  Cover and bring to a boil for 7 minutes, then lower the heat to a simmer.
  6. Add the heavy cream and stir until combined.  Adjust seasonings to taste.  Cook until warmed through.  Garnish with chopped chives and/or fresh thyme leaves.  Serve immediately.

Notes

  • If you would like more protein, add two strips of crumbled bacon to the soup at the end.
  • Other garnishes can be grated cheddar cheese or charred jalapenos.
  • Corn chowder tastes wonderful with freshly made jalapeno cornbread.

Keywords: corn chowder

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