Corn Chowder Soup
Try this simple Corn Chowder Soup recipe to savour the flavour of summer sweet corn! It’s creamy, soothing and delicious, full of fresh corn and potatoes.
This is the ideal season to prepare corn chowder. While summer produce, such as sweet corn and peppers, is still abundant at the farmers market and supermarket, a warm bowl of soup can become especially welcome as the sun sets earlier and the weather cools.
Set Up Time: Fifteen minutes
Cooking Time: 45 Minutes
Hourly total: one hour
Yields 6
Recipe adopted from: Love and Lemons
Ingredients For Corn Chowder Soup:
- Six ears of fresh delicious corn without the husks and silks
- Two tablespoons butter
- One sliced medium yellow onion
- Three chopped celery stalks and one sliced, steamed, and seeded red bell pepper
- 3 sliced garlic cloves and 5 cups water
- Chopped four medium Yukon Gold potatoes
- Two tsp of Old Bay seasoning
- Two tsp sea salt
- A smidgeon of dried thyme
- One-half teaspoon of paprika
- One bay leaf
- A few pinches of cayenne
- 1/4 cup uncooked cashews
- 1½ tsp freshly squeezed lemon juice
- Sliced chives as a garnish
- Freshly ground black pepper
- For serving, sour cream optional.
Instructions For Corn Chowder Soup:
- After slicing the kernels off the cobs, scrape off the remaining milky liquid with the back of a chef’s knife. Halve the corn and place it aside.
- In a large pot over medium heat, melt the butter. Add the onion, celery, and red pepper, and simmer for 8 minutes, or until softened, stirring from time to time. After adding the garlic, stir in the potatoes, water, corn cobs, Old Bay, salt, thyme, paprika, bay leaf and cayenne. Allow to simmer for twenty minutes.
- Take out and dispose of the bay leaf and corn cobs. When the potatoes are soft, add the corn kernels and milky corn liquor to the stew and boil for ten to fifteen minutes.
- Add the cashews to a high-speed blender with two cups of the soup. Blend until smooth, then return the blended ingredients to the soup by stirring. Add the lemon juice and season with salt and pepper.
- If preferred, top with dollops of sour cream and garnish with chives.
Notes: *Omit the cashews for a more classic corn chowder. Reintroduce the soup to the pot with ½ cup heavy cream after pureeing 2 cups of it. Add the lemon juice, mix, and simmer over very low heat, stirring frequently, until the chowder thickens slightly and the flavour of the raw cream mellows, about 5 minutes. After tasting, adjust the seasoning and serve.
Top Ideas for Serving Corn Chowder:
- Sprinkle chopped chives over the top of your dish before starting to eat this corn chowder recipe. They give the soup a really nice, fresh, oniony note. For an added burst of tart flavour, I also enjoy dolloping on some sour cream.
- To mop up any soup that may have settled at the bottom of your bowl, serve with crusty bread.
- You can refrigerate leftover corn chowder for up to four days. It freezes nicely as well.
Right now, this corn chowder dish is everything I could possibly want. Boasting chunky potatoes, corn kernels, red peppers and a somewhat creamy broth brimming with sweet corn flavour, this dish serves as a dinner in a bowl. I add some savoury celery, smoky paprika, cayenne, and Old Bay Seasoning to counterbalance the sweetness. Naturally, I also squeeze in some lemon juice for a zesty, last touch. All things considered, this dish for corn chowder is incredibly tasty, gratifying, and cosy. Look no further if you’re looking for a delicious way to savour the last of your summer corn. That’s it, folks!