When I saw that this week’s produce delivery from Washington’s Green Grocer would be corn, I was ecstatic. I love corn in the summer time and I’ve been visiting the local farmers markets in hopes of getting my hand on some fresh corn. So in anticipation of my delivery, I decided to make a delicious and creamy chowder with my first batch of corn.
As I was prepping my corn, I couldn’t help but sample a few handfuls of kernels. I was amazed at how plump and sweet the raw corn tasted; I don’t think I’ve ever had any that fresh before!
Cook Time: 40 minutes
Yields: 4 servings
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 small yellow onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all purpose flour
6 cups low sodium organic vegetable stock
2 cups heavy cream
2 russet potatoes, peeled and diced into 1” pieces
6 ears fresh yellow corn
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
Heat the butter and olive oil in a large Dutch oven over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, about 10 minutes. Sprinkle the vegetables with flour and stir quickly to coat everything well. Pour in the vegetable stock and allow the mixture to come to a boil. Add the cream and the potatoes, stir well to incorporate and allow to boil for about 15 minutes, until the potatoes are soft.
Cut the corn kernels off the cob and add to the soup. Season to taste with salt and pepper and allow to simmer for about 15 minutes. Stir in the parsley. Ladle the soup into bowls and enjoy.
What I enjoyed most about this soup is the smooth creamy texture of the broth. The flavors were so mild and refreshing. And the best part, with each spoonful, I would get bursts of sweet delicious corn! For my first attempt at making corn chowder, I was very pleased with the end result and can’t wait to dig into the leftovers!