Hearty Corn Chowder Bursting with Summer Freshness
A comforting Corn Chowder that showcases the vibrant flavors of summer with fresh corn and hearty ingredients.
Ingredients
Instructions
Cooking Instructions
Slice the corn kernels from the cobs and scrape any milky liquid to set aside.
In a large pot, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Cook for about 8 minutes until softened.
Stir in the minced garlic, corn cobs, Yukon Gold potatoes, water or broth, and spices. Allow to simmer for 20 minutes.
Discard the corn cobs and bay leaf. Add in the corn kernels and the milky corn liquid. Continue to simmer for 10-15 minutes until the potatoes are tender.
Transfer 2 cups of the soup to a blender, adding cashews if making the dairy-free version. Blend until smooth, then return to the pot.
For the heavy cream variation, stir in the cream after blending and let it simmer for 5 minutes on low heat.
Finish your chowder with fresh lemon juice, adjusting seasonings as needed. Serve hot, garnished with chives and a swirl of sour cream if desired.
Nutrition
- Serving Size
- 1 cup
- Calories
- 250 kcal
- Carbohydrate Content
- 40 g
- Protein Content
- 6 g
- Fat Content
- 10 g
- Saturated Fat Content
- 5 g
- Cholesterol Content
- 20 mg
- Sodium Content
- 800 mg
- Fiber Content
- 5 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 5 g
