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Summer Corn Chowder

 
Summer Corn Chowder
112

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.

Yield

8

servings

Prep

15

min

Cook

30

min

Ready

50

min

Trans-fat Free, Good source of fiber
 

Ingredients

6 each corn cobs
shucked or 4 cups frozen kernels
*
1 ½ tablespoons butter
2 large sweet red bell peppers
diced
3 large leeks
thinly sliced and well washed
*
2 teaspoons thyme
dried
*
1 tablespoon old bay seasoning
or other generic seafood seasoning
*
4 cups chicken broth
1 pound red skinned potatoes
halved or quartered depending on size
1 x cayenne pepper
to taste
*
½ cup light cream (half&half)
½ cup parsley leaves
chopped
½ each bread, french baguette
cut diagonally into sliced
*
¼ pound cheddar cheese
or as needed

Directions

Note: This recipe makes a lot, but I found out the hard way that it doesn’t freeze well. If you’re making this for one or two and don’t think you want to eat this for a couple of days, then consider halving it.

Instructions:

Preheat oven to 350℉ (180℃). Cut the corn off of the cob into a large bowl. Set aside.

Melt butter in a large soup pot. Add in bell peppers and leeks. Sauté for about 8 minutes or until soft.

Add in corn kernels, thyme, seafood seasoning, potatoes, cayenne and chicken broth. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until potatoes are tender.

Turn off the heat and add in half & half and parsley. If desired, partially purée the soup with an immersion blender or a stand up blender.

Meanwhile, make the cheddar cheese toasts by topping the baguette slices with cheese and baking them in the oven until bread is crispy and cheese is melting, about 10 minutes.

Serve soup topped with extra cheese, hot sauce, and with cheese toasts on the side.

 

* not incl. in nutrient facts

Reviews

over 6 years

In summer, when get some fresh corn, this is one of the corn chowder recipes that you must try, it is also a very versatile recipe, you can adjust the taste according to your own palate. Serve it chilled in a middle of a hot summer day, and enjoy the smooth, creamy and cool feeling from this delicious soup!

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Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 20148% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 645mg 27%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 77% Vitamin C 102%
Calcium 16% Iron 24%
* based on a 2,000 calorie diet How is this calculated?

 

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