Corn and Potato Chowder
Y’all…. this is one of the best soups I’ve ever had. It is creamy, smooth and soothing with a little bit of fresh corn kernel crunchiness (say that five times fast!). In this recipe, I enrich store bought chicken stock with the corn cobs after I removed the kernels. You don’t have to do that extra step, but I really think it kicks this soup up a notch. It’s very simple and overall takes about a half of an hour. Give it a try!
Ingredients:
4 fresh corn cobs (husk removed) and slice the kernels from the cob
2-3 bay leaves
10 oz bag of frozen sweet corn
2 quarts high quality, low sodium chicken stock
2 tablespoons whole peppercorns
2 peeled and cubed russet potatoes
2 cups heavy cream
1 medium chopped onion
3 garlic cloves, minced
3 tablespoons butter
green onions for garnish
salt and pepper to taste
Directions:
In a large dutch oven, add the chicken stock, corn cobs (with kernels sliced off and set aside), bay leaves and whole peppercorn. Simmer for 10 minutes and then straight out the solids. Place the stock the the side.
In the dutch oven, add 3 tablespoons butter and begin to cook the garlic and onion until soft.
When the veggies are soften and translucent, add the stock back in along with the potatoes and the fresh corn. Simmer for 20-25 minutes until the potatoes are completely softened.
Transfer soup to a blender and blend gradually until you reach the highest level on the blender.
Return the soup back to the dutch oven and add the heavy cream along with the bag of frozen corn and season with salt and pepper. Bring the soup to a boil and allow the corn to warm through. After a few minutes, serve with fresh green onion to garnish. Enjoy!
