Soups & Salads

Corn Chowder

Posted: October 18

Time: 45 minutes

Yield: 8 servings

recipe image

Corn Chowder is the perfect accompaniment for cool summer nights or warm winter days when you’d like a touch of brightness with your meal. Creamy, cozy, rich, and filled with fresh garden vegetables, Corn Chowder is a golden pool of flavors. It even has tender-cooked potatoes for extra heartiness to add another layer to the sweet and savory broth. Serve with fresh bread and a salad for a complete meal.


1 large onion, chopped
2 stalks celery, chopped
1/2 green bell peppers, chopped
1/4 cup butter
2 tablespoons olive oil
2 cloves garlic, minced
8 cups chicken stock
1/2 teaspoon dried thyme, crumbled
1 bay leaf
1 teaspoon salt
2 carrots, chopped
1 large potato, peeled and cut into cubes the size of corn kernels
4 cups fresh corn kernels
1 cup half-and-half


Step 1

Cook the onion, celery, and bell pepper in the butter and oil over moderately-low heat, stirring, until vegetables are softened, about 4-5 minutes.

Step 2

Add the garlic and cook until fragrant, 1 minute.

Step 3

Add the chicken stock, thyme, bay leaf, salt, carrots, and potato.

Step 4

Let the mixture simmer, covered, until vegetables are just tender, about 15 minutes.

Step 5

Add the fresh corn and simmer for about 5 minutes.

Step 6

Discard the bay leaf.

Step 7

Transfer 2 cups of the solids, using a slotted spoon, to a blender.

Step 8

Add the half and half to the blender, and puree the mixture.

Step 9

Add the puree back to the hot soup and heat.

Step 10

Season to taste and serve hot.

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