Summer Corn Chowder

Name: Summer Corn Chowder
Ingredients: 6 cups corn kernels (fresh or frozen); 2 bell peppers, diced; 1 white onion, diced; 3 celery stalks, diced; 3 medium potatoes, diced; 3 garlic cloves, minced; 1 quart chicken stock; 1 pint heavy cream; Salt and pepper; OPTIONAL TOPPINGS; Crispy bacon; Shredded sharp cheddar cheese; Diced jalapeno fried in olive oil; Thinly sliced scallions

A simple summer soup packed with sweet corn, fresh vegetables, and plenty of topping possibilities. Serve with bread.

Serves 4

Anchor mealCornBell peppersWhite onion

Ingredients

6 cups corn kernels (fresh or frozen)

2 bell peppers, diced

1 white onion, diced

3 celery stalks, diced

3 medium potatoes, diced

3 garlic cloves, minced

1 quart chicken stock

1 pint heavy cream

Salt and pepper

OPTIONAL TOPPINGS

Crispy bacon

Shredded sharp cheddar cheese

Diced jalapeno fried in olive oil

Thinly sliced scallions

Method

1In a large soup pot, sauté the onion, celery, garlic, salt, and pepper until softened.
2Add the potatoes, bell peppers, and corn.
3Pour in the chicken stock and bring to a boil.
4Reduce to low and cook until the potatoes are tender but still have a little bite.
5Stir in the heavy cream. (Be careful not to let cream boil).
6Taste and adjust salt and pepper as needed.
7Serve with your favorite toppings.

Notes

If using kielbasa sausage, brown it first in a little olive oil, then continue with the recipe using the rendered fat. Or fry it separately if you just want a few crispy sausage bits on top.
If using fresh crab, stir it in with the cream and warm gently before serving.
If you're using fresh corn, toss one or two stripped corn cobs into the pot while the soup simmers. Remove before serving. They add extra sweetness and corn flavor.
This soup is all about the toppings. Set out a few options and let everyone build their own bowl.

Swaps

Frozen corn works beautifully when fresh corn isn't in season.
Use vegetable stock instead of chicken stock for a full vegetarian version.

Use It Again

Leftovers make a great lunch the next day.
Serve alongside a simple green salad and warm bread with butter.
The jalapeno oil from the toppings is excellent drizzled over each bowl.
Extra toppings make great omelets.

Pairs Well With

Roasted Broccoli and Crispy Chickpea Caesar Salad

View recipe

Chopped Garden Salad

View recipe

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