Summer Corn Chowder

August 20, 2020

Growing up on the East Coast, we’d wait all summer for corn season— taking seemingly forever to come and ending far too early. Corn season marks the winding down of summer, when the days are still warm but the nights start to get slightly cooler, in this case, cool enough for soup. Not the warm-your-soul type of deal, but still slightly grounding on a windy summer night. 

This dish is perfect for a quick lunch or pre-dinner snack as is, but add on the toppings and you have a full dinner situation waiting in your bowl. 

Ingredients:

2 ears of corn

1 tbsp salted butter

½ yellow onion, chopped

1 red new potato, chopped

1 1/2 cup stock (vegetable or chicken will both work)

Salt, pepper 

Topping:

Basil 

Paprika  

Bacon

Directions: 

1. Boil water. Cook two ears of corn for 3-5 minutes in boiling water. Remove corns from heat and let cool. 
2. Roughly chop ½ yellow onion and 1 red new potato. 
3. Heat 1 tbs. of butter over medium-low heat In a medium saucepan.
4. Add onions to butter and cook until soft. Add new potatoes. Turn heat to low and allow potatoes to cook with the onions slowly. 
5. Slice kernels off cooled ears of corn. Add to heat with onion and potatoes. Stir. 
6. Add 1 ½ cups of stock to the vegetable mixture. Stir and let simmer over low-heat until potatoes are soft to touch and can be sliced easily with a wooden spoon. 
7. Transfer the entire content of the pot into a blender and blend until almost smooth. Note: this chowder tends to be on the chunkier side, if you prefer a smoother texture, you can thin out with stock and continue to blend.
8. Transfer back to pot, salt and pepper to taste. Serve with sliced basil, a sprinkle of paprika or crumble of crispy bacon. 

Recipe by Local Roots Content Volunteer Sylvie Florman

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