Summer Corn Chowder!
Soup? In summer? Absolutely.
My favorite way to kick off soup season is with this corn chowder recipe. It’s comforting and hearty, and packed with sweet corn that keeps the taste of summer alive a little bit longer and we must take advantage before we all turn into pumpkins next month.
Creamy, rich, flavorful, ready in 30 minutes, and fit for any occasion. Serve it as an easy starter to your summer dinner, or as a main dish to transition from summer to fall days.
It’s filling on its own, but if you’d like to bulk it up, shredded chicken, grilled shrimp or fresh lump crabmeat would all be delicious additions.
A dinner everyone will love!
Summer Corn Chowder!
Serves 4
1 tbsp. olive oil
1 cup yellow onion, diced
4 cups fresh corn kernels (about 4-5 ears of fresh corn)
2 garlic cloves, minced
2-4 tablespoons fresh minced jalapeños (optional, adjust to taste)
1 teaspoon smoked paprika
1 lb. Yukon potatoes, diced to 1/2 inch, skin on
4 cups vegetable broth
1 cup milk, plant or dairy (I use unsweetened almond milk)
1 15-ounce can of white beans, rinsed and drained
1/2 cup grated organic white sharp cheddar cheese or vegan cheese
1/2 fresh lime
Garnish With (optional): Freshly ground black pepper, croutons, fresh jalapeños, chives, cilantro and/or more cheese
In a 4 quart Dutch oven or heavy bottom soup pot, add the oil and heat on medium until it shimmers. Add the onion and saute on medium low for 7-8 minutes or until just softened.
To the soup pot, stir in the corn, jalapeños, garlic, paprika, salt and potatoes. Pour in the broth and stir. Bring to a simmer and cook on a low simmer for about 13-18 minutes, or until the potatoes are just fork tender, stirring occasionally to prevent any sticking.
Transfer about 1 1/2 cups of the soup mixture to a high-speed blender and pour in the milk. Blend until smooth, about 30 seconds. Transfer the blended soup back into the soup pot and stir in the beans. Cook on low for about 5 minutes just to warm through.
Remove from heat, stir in the cheese and squeeze in the juice of half a lime. Taste for salt adjustment.
Ladle into soup bowls, add a few twists of fresh ground black pepper and garnish as desired.
To Store: Store in a lidded container in the refrigerator for up to three days or cool completely and store in the freezer for several months. Thaw in the fridge overnight and gently rewarm on stovetop.
