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
Directions
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.
