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-halfDirections
Step 1
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.
Step 2
Add the garlic and cook until fragrant, 1 minute.
Step 3
Add the chicken stock, thyme, bay leaf, salt, carrots, and potato.
Step 4
Let the mixture simmer, covered, until vegetables are just tender, about 15 minutes.
Step 5
Add the fresh corn and simmer for about 5 minutes.
Step 6
Discard the bay leaf.
Step 7
Transfer 2 cups of the solids, using a slotted spoon, to a blender.
Step 8
Add the half and half to the blender, and puree the mixture.
Step 9
Add the puree back to the hot soup and heat.
Step 10
Season to taste and serve hot.
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