Creamy Corn Chowder
Prep: 30 minutes Cook: 45 minutes
By Lydia Reyes
This recipe was sent in by a subscriber and it is a delicious way to use some of the fresh corn that is available now. Lydia says it may also be made with frozen corn
- 2 1/2 cups diced potatoes, cooked
- 2/3 cup white onion, finely chopped
- 4 1/2 cups vegetable broth
- 5 cups fresh sweet corn (off the cob), 7-8 cobs
- 2 bay leaves
- 1/4 tsp rosemary, slightly crushed
- 1/4 tsp thyme, slightly crushed
- to taste salt and pepper
Cook the potatoes in water to cover until tender, about 10 minutes. Drain and set aside.
Place the onion in 1/2 cup of the vegetable broth and cook, stirring occasionally, for about 5 minutes. Add 3 cups of the corn and 1/2 cup more of the broth and cook for another 5 minutes. Add 2 more cups of broth, bring to a boil, reduce heat and simmer for 20 minutes. Transfer in batches to a blender jar and process until smooth. Return to pot, add the cooked potatoes, the remaining vegetable broth and corn, and the bay leaves, rosemary and thyme. Return to boil, reduce heat, cover and simmer for about 10 minutes. Remove bay leaves, season to taste and serve hot.
Hint: If you have an immersion blender the soup can be blended right in the cooking pot (as long as you are not using a non-stick pot because you might damage the coating) and eliminate the step of transferring the soup to a blender jar.