Corn Chowder

Jan Scott February 28, 2017
Corn Chowder - Full Size

You’ll Need

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • ½ cup chopped yellow onion
  • ½ cup chopped carrot
  • ½ cup chopped celery
  • 3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved
  • 2 cups milk, whole or low fat
  • 1 ½ cups water, chicken or vegetable stock
  • 1 bay leaf
  • 2-3 sprigs of thyme
  • 1 medium Yukon Gold or Russet potato, peeled and diced
  • ¼ cup finely chopped red pepper
  • ½ cup finely chopped zucchini
  • Kosher salt and fresh ground pepper

Prep and Cook

  • 1
    In a large saucepan, heat the butter and oil over medium heat. Add the onion and saute for 3-4 minutes, or until soft. Add the carrot and celery and cook for an additional 4 to 5 minutes.
  • 2
    Break the corn cobs in half and add them to the pot. Add the milk, water, bay leaf and sprigs of thyme. Bring to a boil and reduce heat to a low simmer. Cover the pot and cook for 30 minutes.
  • 3
    Fish out and discard the cobs, bay leaf and sprigs of thyme. Raise the heat and add the potatoes, red pepper, zucchini, corn kernels and 1 teaspoon of salt. Season to taste with fresh ground pepper. Bring the soup to a simmer, reduce the heat to maintain a simmer, and cook for 15 minutes, or until the potatoes are almost fork tender.

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