What vegetable is more perfect in the summertime than corn?! Growing up in Indiana, I’ve been eating corn on the cob during the summer for as long as I can remember. This recipe puts a fun twist on that concept in a seasonal, hearty, yet healthy soup. The recipe comes from the Lemonade cookbook (Los Angeles restaurant featuring Southern California comfort food), with my own special twist. It’s easy to do and makes for great leftovers!
Summer Corn Chowder
Here’s what you’ll need:
- 2 tbsp olive oil
- 1 white onion, diced
- 4 celery stalks, halved lengthwise and chopped
- 2-4 garlic cloves, chopped (depending on your preference and clove size)
- 1 tsp coarse pink salt (available at Trader Joe’s or you can substitute another coarse variety like Sea Salt)
- 1/2 tsp freshly ground, coarse black pepper
- 2 tsp chopped fresh thyme leaves
- 1/2 tsp cayenne pepper
- 2 tbsp all-purpose flour
- About 48oz fat free vegetable broth (1.5 quarts)
- 1 Idaho potato, peeled and diced
- 5 ears fresh corn, peeled and kernels cut from cob
- 2 cups half and half
- Chopped green onions for garnish
Note: tbsp = tablespoon and tsp = teaspoon
Here’s all how you make it:
- Coat a large soup pot with the olive oil and put over medium heat. When the oil is hot, add the onion, celery, and garlic. Cook and stir until the veggies begin to soften (about 10 minutes).
- Season with salt and pepper.
- Stir in the thyme, cayenne, and flour. Cook and stir for about 2 minutes to incorporate the flour, breaking any clumps.
- Pour in the broth, increase the head to medium-high, and bring to boil.
- Add the potatoes and simmer until tender (about 15 minutes), stirring occassionally.
- Reduce the heat to medium-low, add the corn and half and half. Gently simmer until the soap is has thickened slightly, about 5-10 minutes. Garnish with the green onions.