Directions: |
Directions:1. If using fresh corn, cut the kernels from the corn cobs. Slice the green onions, separating the white and green parts. Chop the pepper, celery, and potatoes (without peeling).
2. In a large saucepan, melt the butter over low heat. Add the white parts of the green onions, bell pepper, and celery. Cook, stirring occasionally, until the vegetables start to soften (10 minutes).
3. Stir in the potatoes, 2 cups of the corn, the bay leaf, and broth. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until vegetables are tender (15 minutes).
4. While the vegetables cook, in a blender or food processor, puree the remaining 2 cups of corn with the milk. Stir the puree into the soup along with cream cheese and Monterey Jack (if using), and salt and pepper to taste. Simmer, stirring occasionally, until the soup thickens slightly (5-10 minutes).
5. Before serving, remove the bay leaf and stir in the green parts of the green onions. Dollop with sour cream before serving, if you like. |
Personal
Notes: |
Personal
Notes: Corn chowder is one of my favorite soups. It's best made with fresh corn in the summer - if you want to make it with frozen corn, add the pureed corn and whole kernels together in Step 4 (the corn is already cooked, so there's no need to add it with the raw vegetables). In this edition, I added more dairy to enhance the flavor, but you can leave them out!
If you're a meat-eater, you can make this soup with chicken stock and/or sprinkle bacon pieces on top before serving.
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This recipe for Corn Chowder is from