Description
Hearty Corn Chowder Bursting with Summer Freshness
Ingredients
Scale
- 4 cobs Fresh Sweet Corn (Can substitute with 4.5 cups of frozen corn.)
- 2 tablespoons Butter (Use vegan butter or olive oil for dairy-free.)
- 1 medium Yellow Onion
- 2 stalks Celery
- 1 medium Red Bell Pepper
- 3 cloves Garlic (Minced.)
- 2 large Yukon Gold Potatoes (Diced.)
- 4 cups Water (Or vegetable broth for added flavor.)
- 1 teaspoon Old Bay Seasoning (Can substitute with celery salt and paprika.)
- 1 teaspoon Sea Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Smoked Paprika (Adjust based on preference.)
- 1 leaf Bay Leaf (Remove before serving.)
- 1/4 teaspoon Cayenne Pepper (Optional.)
- 1 cup Raw Cashews (Soaked and blended for creaminess.)
- 1 tablespoon Fresh Lemon Juice (For brightening flavors.)
- 1/4 cup Chopped Chives
- 1/2 cup Sour Cream (Or vegan sour cream, optional.)
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.
Notes
- Adjust seasoning according to your taste.
- Store leftovers in the refrigerator for up to 3 days.
- This chowder can be frozen for future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 5 mg