Summer Corn Chowder
It's time for summer corn chowder! Enjoy the natural sweetness of fresh corn with this hearty soup perfectly enjoyed with a crusty bread.
- 6 ears fresh sweet corn, husked and silks removed
- 3 Tbsp butter
- 1 poblano pepper, deseeded and diced
- 1 onion, diced
- 1/4 cup flour
- 2 garlic cloves, minced
- 5 cups water
- 1 lb Yukon gold potatoes, quartered
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 milk
- 1 Tbsp honey
- chopped chives
- heavy cream
- Place a small bowl upside-down in a larger bowl. Put the corn cob on top and cut the kernels off using a sharp knife. Discard cobs.
- In a large pot over medium heat, add the butter, onion and poblano pepper and cook until softened, about 7 minutes. Add in the garlic and cook 30 seconds. Whisk in the flour and cook 1-2 minutes. Slowly whisk in 5 cups of water and bring to a boil. Add in the Yukon Gold potatoes, corn, bay leaf and season with salt and pepper. Bring back to a boil then reduce to medium-low and cook until potatoes are tender, about 20 minutes.
- Remove the bay leaf and using an immersion blender, blend the soup until some chunks are sill present. Stir in the heavy cream, milk and honey. Spoon into a bowl and garnish with heavy cream and chopped chives.
You can also use a blender and reserve a cup of the soup to stir in. You can use half-and-half instead of the heavy cream and milk.