Name: Corn Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 ears fresh sweet corn husks and silks removed; 2 tablespoons unsalted butter; 1 medium yellow onion chopped; 3 celery stalks chopped; 1 red bell pepper diced; 3 garlic cloves chopped; 5 cups water; 4 medium Yukon Gold potatoes chopped; 2 teaspoons Old Bay seasoning; 2 teaspoons sea salt; 1/2 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 bay leaf; pinch of cayenne; 1/2 cup heavy cream; 1 1/2 tablespoons fresh lemon juice; chopped chives and black pepper for serving

01

Overview

Prep15 min

Cook45 min

Total60 min

Servings6

DifficultyEasy

02

Ingredients

6 ears fresh sweet cornhusks and silks removed2 tablespoons unsalted butter1 medium yellow onionchopped3 celery stalkschopped1 red bell pepperdiced3 garlic cloveschopped5 cups water4 medium Yukon Gold potatoeschopped2 teaspoons Old Bay seasoning2 teaspoons sea salt1/2 teaspoon dried thyme1/2 teaspoon smoked paprika1 bay leaf pinch of cayenne1/2 cup heavy cream1 1/2 tablespoons fresh lemon juice chopped chives and black pepperfor serving

03

Equipment

Large pot
Blender

04

Method

01

Make a quick corn broth

Cut the kernels from the corn cobs and set them aside. Place the bare cobs in a pot with the water and simmer to make a quick corn broth, then discard the cobs.

02

Build the chowder

Melt the butter in a large soup pot. Add the onion, celery, bell pepper, and garlic and cook until softened. Add the potatoes, corn broth, Old Bay, salt, thyme, smoked paprika, bay leaf, and cayenne. Simmer until the potatoes are tender, then stir in the corn kernels and cook until just tender.

03

Blend, cream, and serve

Blend about 2 cups of the soup until smooth and stir it back into the pot. Add the cream and simmer gently for about 5 minutes. Stir in the lemon juice, taste, and adjust the seasoning. Serve with chives and black pepper.

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Tips

NoteBlending only part of the soup gives you body without erasing the corn and potato texture.

NoteSimmer the bare cobs in the water first \u2014 it is free flavor.

NoteReheat over low heat and do not let it boil after the cream goes in.

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Nutrition

NoteNutrition varies by ingredient brands and serving size.

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Storage

RefrigeratorRefrigerate up to 4 days; reheat over low heat without boiling.

FreezerFreeze up to 3 months.

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Frequently asked

Can I use frozen corn?+

Yes \u2014 thawed frozen kernels work, though you lose the cobs for broth; add a splash more Old Bay to compensate.

Can I make it vegetarian-friendly for everyone?+

It already is \u2014 the broth is just water and corn cobs, with butter and cream as the only dairy.

How spicy is it?+

Barely \u2014 one pinch of cayenne. Add more at the table if your crowd disagrees.

Corn Chowder

Overview

Ingredients

Equipment