Description
This summer corn chowder is a delightful and comforting soup that captures the essence of the season. Featuring sweet corn kernels in a creamy, flavorful broth with tender vegetables, it’s a dish that brings joy and abundance to your table. Perfect for both casual meals and special gatherings, this chowder offers a nourishing and delicious taste of sunshine.
Ingredients
4 cups fresh corn kernels (from about 4-6 ears of corn), divided
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped celery
1 cup chopped carrots
2 cloves garlic, minced
4 cups vegetable broth
1 cup diced Yukon Gold potatoes (about 1 medium potato)
1/2 teaspoon dried thyme
1/2 cup milk (or half-and-half for richer texture)
2 tablespoons all-purpose flour
Salt and freshly ground black pepper to taste
Fresh chives or parsley, for garnish (optional)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots and cook until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute more until fragrant.
Add 3 cups of the corn kernels, vegetable broth, diced potatoes, and thyme to the pot.
Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are tender.
While the soup is simmering, puree the remaining 1 cup of corn kernels with the milk (or half-and-half) in a blender until smooth. In a small bowl, whisk the flour into this corn-milk mixture until smooth. This will help thicken the chowder.
Once potatoes are tender, stir the corn-milk-flour mixture into the simmering soup.
Continue to simmer gently, stirring frequently, for another 5-7 minutes, or until the chowder has thickened to your desired consistency.
Season generously with salt and freshly ground black pepper to taste.
Ladle the chowder into bowls.
Garnish with fresh chives or parsley, if desired.
Notes
For a smoother chowder, you can blend a portion of the soup with an immersion blender before adding the corn-milk mixture.
To enhance the corn flavor, you can roast the corn kernels before adding them to the soup.
This chowder can be made ahead of time and reheated gently on the stovetop.
Store leftovers in an airtight container in the refrigerator for up to 3 days.