This recipe is loaded with fresh corn (yum) and potatoes. You puree half of the corn and the other half you cook in a skillet with the onions and potatoes. The ingredients are then added to a large pot and simmered until the potatoes are tender. Add the half and half and heat through. Soup is done:)
I liked this recipe for Corn Chowder but the next time I make it I am not going to add so much dried thyme. It overpowered the soup in my opinion. Otherwise, the chowder was very tasty.
Adapted from Bon Appetit
6 cups fresh corn kernels (cut from 6 to 8 large ears) or frozen kernels, thawed, patted dry (about 2 pounds frozen). divided
4 cups low-salt chicken broth, divided
2 tablespoons olive oil
1 cup chopped onion
1 pound (about 3 medium) unpeeled red-skinned potatoes, cut into 1/4-inch cubes (about 3 1/2 cups)
2 1/2 teaspoon dried thyme
1/8 cayenne pepper
2 cups half and half
Fresh thyme sprigs
Salt and Pepper to taste, if needed
1. Blend 3 cups corn kernels and 1 1/2 cups broth in processor to coarse puree. Transfer to a large bowl.
6. Add half and half. Simmer uncovered until heated through, about 2 minutes.
7. Season chowder to taste with salt and pepper. Simmer 5 minutes longer to thicken, if desired.
Makes 16 servings
|Fresh Corn Cut Off Cob|
|Bowl of Goodness|