I have made soup three times in the last week. One day it was creamy tomato basil (recipe coming soon). Another day it was creamy broccoli, adoringly known in these parts as Green Cheese Soup. And today, I made this absolutely fantastic Corn Chowder.
This chowder is the perfect blend of summer and fall. The crisp, sweet corn kernels mixed with the soft, silky potatoes - bliss! And a few tricks of the soup makin' trade (listed below) add incredible flavor and richness without you having to spend hours and hours and hours at the stove.
I don't know when this soup bender of mine is going to come to an end. I'm thoroughly enjoying it - as are the soup addicted members of my family. I'll be sure to share whatever happens to simmer up - Enjoy!!
Here's our recipe:
2 T butter
1 T oil
1 medium sweet onion, diced
3-4 cloves garlic, minced
4 medium potatoes, medium dice
6 ears of sweet corn, kernels removed (reserve two corn cobs, after kernels are removed, for added flavor while soup is simmering)
4 C chicken or vegetable broth
1 C milk
1 C heavy cream
salt and pepper to taste
bacon, chives, green onions
In a large soup pot over medium heat, add butter, oil, onions, and garlic. Salt and pepper to season. Sauté for about 2-4 minutes, or until onions are softened. Add in your potatoes and stir to coat. Cover the pot and allow the potatoes to cook for 3-4 minutes. Next, add in your corn. Stir to combine. Add in your broth, milk, and heavy cream, and bring to a boil. Reduce heat to low and continue to cook until the potatoes are soft.
To make the chowder extra creamy and divine, take 3-4 cups of the chowder (after it has cooled for about 30 minutes) and blend until smooth in the blender. Pour the blended soup back into the larger pot and warm to serve. Garnish each bowl with bacon, chives, and/or sliced green onions. Enjoy!!