Corn Chowder

A creamy and delicious corn chowder made with fresh sweet corn and vegetables.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Soup

Cuisine American

Servings cups

Calories 350 kcal

Equipment

Large pot or Dutch oven

Ingredients

6 ears fresh sweet corn husks and silks removed
2 tablespoons butter or vegan butter
1 medium yellow onion chopped
3 stalks celery chopped
1 large red bell pepper stemmed, seeded, and diced
3 cloves garlic chopped
5 cups water
4 medium Yukon Gold potatoes chopped
2 teaspoons Old Bay Seasoning
2 teaspoons sea salt
0.5 teaspoon dried thyme
0.5 teaspoon smoked paprika
1 bay leaf
pinches cayenne pepper
0.33 cup raw cashews *
1.5 tablespoons fresh lemon juice
Chopped chives for garnish
Freshly ground black pepper
Sour cream or vegan sour cream optional, for serving

Instructions

Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.
Garnish with chives and serve with dollops of sour cream, if desired.

Notes

For a more traditional corn chowder, skip the cashews. After you puree 2 cups of the soup, add it back to the pot along with ½ cup heavy cream. Stir in the lemon juice and simmer gently over very low heat, stirring often, for 5 minutes, or until the chowder thickens slightly and the raw cream flavor mellows. Season to taste and serve.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Keyword Chowder, comfort food, Corn Chowder, Creamy, Soup, vegetarian