Better for You – Better Tasting Corn Chowder Made with Fresh Sweet Corn
I’ve made corn chowder lots of times before and even posted a recipe a few years ago, but today’s recipe is way better. I used fresh corn, red pepper, and potatoes from our local farm stand.
The fresh corn is a game changer.
Why Fresh Corn Is Better
Unlike canned or frozen corn, fresh sweet corn stays crisp when added to the soup. The kernels won’t get tough as it cooks.
The flavor only gets better overnight, so be sure to make enough for leftovers.
If you are unsure about how to cut kernels from an ear of corn, you can learn how to do it here.
Make It Vegan
Simple changes make this a vegan dish without sacrificing flavor. To get that smokiness without using bacon, up the amount of smoked paprika and salt to your taste.
Better Corn Chowder
- 3 strips bacon or 3 T. sesame or olive oil
- 1 red pepper
- 1 yellow onion
- 2 potatoes
- 3 ears sweet corn
- 1 quart chicken or vegetable broth
- 1 c. milk (I use 2% lactose-free; you can also use coconut milk)
- 3 tbsp flour
- 1 tsp Dried thyme
- ½ tsp Smoked paprika
- ½ tsp Salt
- 1 Bay leaf
- Dice and brown bacon in a large soup pot (or heat olive or sesame oil in the pot if you wish to omit bacon).
- Dice red pepper and onion and add to the pot.
- Peel and dice potatoes and add to pot.
- Add spices and herbs and saute for a few minutes.
- Pour in broth. Cover and simmer until veggies begin to soften, about 20 minutes.
- While waiting for veggies to soften, cut kernels from shucked ears of corn.
- Add corn to the pot when potatoes are softened. Simmer about 5 minutes more.
- Whisk together milk and flour in a mug or bowl.
- Remove the soup pot from heat.
- Stir several spoonfuls of soup into the milk mixture to temper it, then add the tempered mixture to the soup pot and continue cooking on low heat until the chowder is the desired temperature. Do not boil, as milk may curdle.
Serve with crusty bread and a simple green salad for a fabulous lunch or dinner fresh from the farm.
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