Fresh Corn Chowder-A creamy soup filled with fresh corn right off the cob, diced potatoes and shredded cheese.
I love soup!! During the winter months we eat A LOT of soup. I guess we make up for what soup we typically don’t eat in the summer. I probably will fix soup for dinner one time during the summer months and usually that soup is corn chowder. I bought some fresh ears of corn at the store last week and had some leftover and decided the best way to use them would be to make this fresh corn chowder.
This was the first time I ever made chowder using fresh corn. I have a great recipe from my friend, Ryane that involves canned corn and it is soo good. This recipe is a little lighter and with the addition of the fresh corn it makes a perfect summertime chowder. My husband has been battling a summer cold that will not go away and this soup was perfect for his sore throat.
This soup would be delicious served with other fresh vegetables from the garden and sliced watermelon and cantaloupe for dessert. Yummm!!
If you’re looking for more soup or veggie recipes then check these out:
- 3 cups corn
- 1/2 cup chopped onion
- 1 tablespoon cooking oil
- 1 14oz. can chicken broth
- 1 cup peeled and cubed potato
- 4 teaspoons all purpose flour
- 1 1/2 cups milk
- salt and pepper to taste
- shredded cheese
- Cut kernels off of the cob.
- In a large stockpot heat oil over medium heat.
- Add onion and cook until tender.
- Add chicken broth and the potato.
- Cook until boiling, reduce heat.
- At this point if your corn has not been cooked add it to the pot now but I was using leftover corn so I cooked my potatoes first and then added the corn.
- Continue cooking until potatoes are fork tender. (don't overcook the potatoes)
- Add corn if it hasn't been added already.
- Stir occasionally.
- In a food processor combine flour, milk, salt and pepper.
- Pulse several times.
- Add to corn mixture and cook for 2-3 more minutes.
- Spoon into bowls and garnish with shredded cheese.