Corn Chowder
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"Soup, Corn Chowder"
Serves 6 | Prep Time 15 Minutes PT15M | Cook Time 45 Minutes PT1H | SoupWhy I Love This Recipe
I enjoy soups so I would like to try this soup.
Ingredients You'll Need
6 ears fresh sweet corn, husks and silks removed
2 tablespoons butter or vegan butter
1 medium yellow onion, chopped
3 celery stalks, chopped
1 red bell pepper, stemmed, seeded, and diced
3 garlic cloves, chopped
5 cups water
4 medium Yukon Gold potatoes, chopped
2 teaspoons Old Bay Seasoning
2 teaspoons sea salt
½ teaspoon dried thyme
½ teaspoon smoked paprika
1 bay leaf
Pinches of cayenne pepper
⅓ cup raw cashews*
1½ tablespoons fresh lemon juice
Chopped chives, for garnish
Freshly ground black pepper
Directions
1. Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
2. Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
3. Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
4. Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.
5. Garnish with chives and serve with dollops of sour cream, if desired.
Pairs Well With
Bread and anything else you can dip into the soup.
Questions, Comments & Reviews
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