Hi Everyone! It’s Jennifer from Town and Country Living and I have one of my favorite soup recipes to share with you today. Sweet Corn Chowder! Is there any vegetable better than corn on the cob?
I love soups made from scratch and this tasty chowder is pretty quick and easy. You could make it with frozen or even canned corn, but the fresh sweet corn tastes so much better. A chowder is just a thick soup, thickened with starches like potatoes, flour or cornstarch.
The original recipe hails from the SoupBox restaurant in Chicago, Illinois. I’m thrilled they came out with a cookbook because this is by far the best group of soup recipes I’ve ever come across.
How to Make Sweet Corn Chowder
I plan to freeze quite a bit of sweet corn this month, and come winter, I’ll use it to make this yummy corn chowder. The original recipe calls for 2 slices of bacon, but since I’m a vegetarian, I eliminated it. All you’d need to do is fry up the bacon, crumble it up, and add it to the stock pot when you add the corn and potatoes.
Start by grabbing a large soup pot and boiling some water for the potatoes. The starch in the potatoes helps to thicken the chowder.
Wash and dice the potatoes into large chunks. Place them in the boiling water and cook for 15-20 or until they are tender. Drain the water and set the potatoes aside in a colander. The recipe calls for red potatoes and I often opt to leave the skins on but you can peel them if you want. You could also swap out russet potatoes – you’d definitely want to peel those though.
Heat olive oil over medium heat in soup pot and add diced onions. Cook them for about 5 minutes or until they are translucent and soft. Melt some butter with the onions and add garlic and red bell pepper, cooking until the peppers are soft.
Add red pepper flakes, fresh minced parsley, and some flour to the pot and stir constantly for about 5 minutes. Then whisk in some milk and water and finally stir in the cooked potatoes and corn.
Bring the soup to a simmer and turn down the heat to low. Let simmer for another 30 minutes or until all the veggies are cooked and the broth is thickened and reduced. Taste and add salt and pepper as desired.
Top corn chowder with fresh minced parsley and serve in soup bowls. The soup on it’s own makes a nice light meal, but for something a little heartier, I like to serve with a big green salad and some fresh bread or Cheesy Garlic Bread.
What to do with leftovers
Refrigerate leftover corn chowder in an airtight container for up to 3-4 days. Freezing is not recommended.
4medium red potatoespeeled and cut into 1/2" cubes
1medium sweet oniondiced
1red bell pepperdiced
1/2teaspoonred pepper flakes
4 1/2cupssweet corn kernelsfrom fresh if possible, husked and cut from cob
salt and pepper to taste
Peel (optional) and cube potatoes and cook in pot of boiling water for 20 minutes, then drain in colander.
Heat olive oil over medium heat in stock pot and cook onions for 5 minutes or until soft. Add butter and melt. Add garlic and red pepper and cook for a few minutes, stirring occasionally. Add red pepper flakes, parsley, and flour and stir constantly for 5 minutes.
Add the milk, water, reserved potatoes, and the corn. Heat the soup to a simmer and turn down the heat and let cook over low heat for another 30 minutes. Add salt and pepper to taste.
Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.