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Picture of Sweet Corn Chowder
Summer may not seem like the ideal time for soup, but here in Portland we still get some cool, dreary days (like today). This is a super easy recipe for the upcoming sweet corn season.

2-3 TB butter
1 russet potato
3 ears sweet corn
1 white onion
1  carrot
2 ribs celery
1-2 TB flour
2 cups vegetable stock
2 tsp thyme
1/2 cup white wine
1/2 cup fat free Half-and-Half
4 oz shredded sharp cheddar




Step 1:

1. Peel and dice the potato and begin to saute it in a large soup pot with the butter for about 5-10 minutes.

2. While the potatoes are sauteing, chop the remaining vegetables and add to the potatoes when you are finished. Saute for another 5-10 minutes.

3. Carefully sprinkle the flour over of the vegetables and mix very well. Cook for another 5-10 minutes.

4. Add the vegetable stock, stirring briskly. Simmer for 10 minutes. While the other vegetables are simmering, you can prepare the corn by shucking and removing the kernels from the cob. I like to cut the corn kernals directly into a colander so I can rinse them easily.


 
elizruge2 years ago
I made this last night but added grilled chicken and since we don't have cheddar here in Italy, I used mild pecorino. We ate it with crusty bread and even if it's been about 95° here and we have no a/c I HAD TO TRY IT and it was awesome!!!!
agis682 years ago
thanks i love this soup.
Borneman2 years ago
I made this dish yesterday. It was absolutely fantastic. Very rich and creamy. I use chicken broth/regular half n half cause that's what I had on hand. This recipe also makes the perfect amount. Husband approved...Thx
fmorack2 years ago
Can't wait to try this! Does it mention anywhere how many this recipe feeds?
rachaelwhitaker (author)  fmorack2 years ago
This made about three bowls full.
Yummers! I usually don't have white wine around, do you know if you can leave it out or replace it with something?
I adds a little bit to the flavor, but you could probably substitute beer or more sharp cheese and get a similar effect.