Summer
Sweet Corn Chowder
A creamy corn and potato soup for the short window when local cobs are sweet enough to carry the pot.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Yield
- Serves 6
- Category
- Main
- Source
- The Home Almanac kitchen
Ingredients
- 6 ears sweet corn
- 2 tbsp butter
- 1 onion, diced
- 2 celery ribs, diced
- 2 cups diced potato
- 4 cups chicken or vegetable stock
- 1 cup milk
- 1/2 cup 10 percent cream
- 1 tsp thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped chives
Steps
- Cut the kernels from the cobs and scrape the cobs with the back of the knife to catch the milk.
- Melt the butter in a soup pot over medium heat. Cook the onion and celery for 6 minutes, until softened.
- Add the potato, stock, thyme, salt, and pepper. Simmer 12 to 15 minutes, until the potato is tender.
- Add the corn kernels and corn milk, then simmer 5 minutes.
- Blend 2 cups of the soup and return it to the pot.
- Stir in the milk and cream, heat gently, and finish with chives.
Notes
Do not boil hard after adding the milk and cream. Gentle heat keeps the chowder smooth.
Pairing Serve with herb focaccia or a tomato sandwich.
Start with the harvest
This recipe is tied to sweet corn. Browse farmers markets in Ontario.
Tools
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- Soup pot
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