Corn Chowder

Corn Chowder

from foodandwine.com
Dinner
40 min
4 servings
2118 kcal / serving

Our easy recipe for corn chowder highlights the taste of sweet corn. You can prepare it with fresh or frozen corn, making this a go-to corn chowder recipe all year round.

Ingredients

  • 2 tablespoonsbutter
  • 4scallions, white bulbs and green tops chopped and reserved separately
  • 1red bell pepper, chopped
  • 4ribs celery, chopped
  • 1 pound(about 3) boiling potatoes, peeled and cut into 1/2-inch dice
  • 4 cupsfresh corn kernels (cut from about 8 ears), divided
  • 1bay leaf
  • 1(quart) can low-sodium chicken broth or homemade stock
  • 2 teaspoonssalt
  • 2 cupsmilk
  • ¼ teaspoonfreshly ground black pepper
  • sour cream, for serving (optional)

Directions

  1. 1

    In a large saucepan, melt butter over moderately low heat. Add scallion bulbs, bell pepper, and celery. Cook, stirring occasionally, until vegetables start to soften, about 10 minutes.

  2. 2

    Stir in potatoes, 2 cups corn, bay leaf, broth, and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 15 minutes.

  3. 3

    In a blender or food processor, puree remaining 2 cups corn with milk.

  4. 4

    Stir puree into soup along with black pepper. Simmer until soup thickens slightly, 5 to 10 minutes.

  5. 5

    Remove bay leaf. Stir in scallion greens. Top each serving with a dollop of sour cream, if using.