Sweet Corn Chowder
Sweet Corn Chowder is the perfect way to warm up when the weather turns frightful, but it's also adaptable enough to be enjoyed throughout the year. We elevate fresh seasonal vegetables and create a chowder that is restaurant-worthy in less than an hour.
Servings 10 servings
Equipment
- Dutch Oven or heavy-bottomed stockpot
- food processor or blender
Ingredients
- 2 Tablespoons butter
- 1 large red bell pepper, washed + 1/2 inch dice
- 1 medium white onion, skinned + 1/2 inch dice
- 4 ribs celery, washed + 1/4 inch slices
- splash Extra Virgin Olive Oil
- 4 large red potatoes, scrubbed + 1/2 inch dice
- 2 bay leaves
- 3 large garlic cloves, smashed + skinned + roughly diced
- Pink Himalayan sea salt + freshly cracked black pepper, to taste preference
- 6 cups (1750 grams) fresh corn kernels (about 10 ears sweet corn) divided 4 cups & 2 cups, sub frozen
- 2.5 quarts (10 cups 2.3 liters) vegetable stock, sub chicken stock if desired
- 2 cups (480 ml) half & half, sub heavy cream, milk or plant/nut-based milk
- 2 Tablespoons cornstarch
Instructions
- Clean and prep the red bell pepper, onion, celery, potatoes, and garlic
- Heat a large Dutch Oven or heavy-bottomed stockpot over medium-high heat. Add the red bell pepper, onion, and celery and cook, stirring occasionally. Until the vegetables start to soften about 10 minutes then add a splash of Extra Virgin Olive Oil and stir to coat thoroughly.
- Toss in the potatoes, bay leaves, garlic, and salt & pepper. Stir to combine and cook for 1 minute to release the oils in the garlic.
- Add 4 cups of the corn (if using frozen please refer "How to Use Frozen Corn in Corn Chowder" above) and the vegetable stock. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 20 minutes.
- Meanwhile, puree the remaining 2 cups of corn, cream, and cornstarch. Stir the puree into the soup and simmer until the soup slightly thickens about 10 minutes, then remove the bay leaves. Taste and season with additional sea salt and black pepper if necessary.
- Ladle into warm bowls, garnish with your favorite toppings (see ideas above) and serve with a green leafy side salad and crusty bread if desired.
Notes
- Prep time is approximate, chopping veg will take the most amount of time.
- Store leftovers in an airtight container in the fridge up to 3 days.
- If you plan on freezing corn chowder you can do it simply by not adding the cream at this point in time.
- Skip adding the half and half now, you'll add it in when reheating the soup.
- Cool soup completely, add to airtight containers and freeze up to 3 months.
- To thaw, simply place the containers in the fridge overnight or until thawed completely.
- Reheat over a medium-low fire and once heated through, mix the cream and cornstarch and cook until thickened.