Description
This creamy and flavorful corn chowder is a comforting and satisfying soup that is perfect for any time of the year. Filled with fresh corn kernels, potatoes, and aromatic spices, it’s a hearty dish that will warm you up from the inside out.
Ingredients
Units
Scale
Main Ingredients:
- 6 ears corn, husks and silks removed
- 1 1/2 quarts low-sodium canned or homemade chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon whole fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole black peppercorns
- 4 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 2 medium cloves garlic, minced
- 3 tablespoons flour
- 1 to 2 russet potatoes, peeled and cut into 1/2-inch dice (about 1 1/2 cups diced potato)
- Kosher salt and freshly ground black pepper
- 2 cups half-and-half
- Sugar
- 3 green onions, finely sliced
Instructions
- Prepare Corn: Hold one corn cob upright in a large bowl and cut off kernels with a sharp knife. Repeat with remaining cobs and reserve kernels and cobs separately.
- Make Stock: Scrape corn cobs into a saucepan to collect any milk left in the bases of the kernels. Add stock, bay leaf, fennel seeds, coriander seeds, and peppercorns. Bring to a boil, then simmer for 10 minutes. Strain and discard cobs and spices.
- Cook Vegetables: Saute onion, garlic, and corn kernels in butter. Add flour and cook. Gradually add infused corn stock, then add potatoes and simmer until tender. Stir in half-and-half.
- Blend Soup: Transfer a portion of soup to a blender and blend until smooth. Return to pot and mix. Season with salt, pepper, and sugar if needed.
- Serve: Garnish with sliced green onions and serve hot or cold.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
