Summer Corn Chowder
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.
shucked or 4 cups frozen kernels
sweet red bell peppers
thinly sliced and well washed
old bay seasoning
or other generic seafood seasoning
red skinned potatoes
halved or quartered depending on size
light cream (half&half)
bread, french baguette
cut diagonally into sliced
or as needed
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.
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.