Corn Chowder is the perfect accompaniment for cool summer nights or warm winter days when you’d like a touch of brightness with your meal. Creamy, cozy, rich, and filled with fresh garden vegetables, Corn Chowder is a golden pool of flavors. It even has tender-cooked potatoes for extra heartiness to add another layer to the sweet and savory broth. Serve with fresh bread and a salad for a complete meal.
Ingredients• 1 large onion, chopped • 2 stalks celery, chopped • 1/2 green bell peppers, chopped • 1/4 cup butter • 2 tablespoons olive oil • 2 cloves garlic, minced • 8 cups chicken stock • 1/2 teaspoon dried thyme, crumbled • 1 bay leaf • 1 teaspoon salt • 2 carrots, chopped • 1 large potato, peeled and cut into cubes the size of corn kernels • 4 cups fresh corn kernels • 1 cup half-and-half
Cook the onion, celery, and bell pepper in the butter and oil over moderately-low heat, stirring, until vegetables are softened, about 4-5 minutes.
Add the garlic and cook until fragrant, 1 minute.
Add the chicken stock, thyme, bay leaf, salt, carrots, and potato.
Let the mixture simmer, covered, until vegetables are just tender, about 15 minutes.
Add the fresh corn and simmer for about 5 minutes.
Discard the bay leaf.
Transfer 2 cups of the solids, using a slotted spoon, to a blender.
Add the half and half to the blender, and puree the mixture.
Add the puree back to the hot soup and heat.
Season to taste and serve hot.