Description
This Summer Corn Chowder With Potatoes is a comforting and hearty dish perfect for warm weather meals It features a creamy base combined with sweet corn and tender potatoes creating a rich and satisfying flavor The chowder brings together fresh summer produce in a way that is both nourishing and delicious making it an ideal choice for a cozy lunch or dinner
Ingredients
From 5 ears fresh corn, husked and silk removed
7 ounces scallions (about 20)
1 tablespoon unsalted butter
1 jalapeno, cored, seeded and finely diced
1 teaspoon kosher salt (or to taste)
Black pepper, freshly ground (to taste)
3 1/2 cups low sodium chicken broth
1 large Yukon Gold potato, peeled and cut into 1/2 inch pieces (8–9 oz)
1 1/2 teaspoons fresh thyme, chopped
2 tablespoons heavy cream
Instructions
Cut the corn off the cobs saving two cobs When slicing the scallions keep the dark green parts separate from the white and light green parts all will be used Heat a 3-4 quart saucepan over medium heat and add the butter When the butter is melted add the white and light green scallions jalapeno salt and a few grinds of black pepper Cook stirring until the scallions are very soft about 3 minutes Add the chicken broth corn saved corn cobs potatoes and thyme Bring to a boil over medium-high heat Reduce the heat to medium-low and simmer until the potatoes are tender about 15 minutes Remove and discard the corn cobs Transfer 1 cup of the broth and vegetables to a blender and puree Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallions Blend the flavors together Season to taste with salt and pepper Serve sprinkled with the reserved scallions
Notes
Cook slowly to avoid curdling
Use low heat when adding dairy
Let chowder rest before serving for better flavor
Avoid overcooking potatoes to keep texture
Stir gently to prevent breaking kernels
- Prep Time: 35
- Cook Time: 18