End of Summer Corn Chowder
As we near the end of summer, you may be looking for ways to use leftover corn or get ready for cooler evenings. This corn chowder is both cozy and packed with flavor!
It’s as simple as sautéing onion in butter: Then, add in vegetables like corn and potatoes and simmer it with vegetable broth and seasonings. A swirl of half and half near the end ensures things are super creamy.
Ingredients
Ingredients List:
- 2 tbsp Tillamook Salted Butter
- 1 large white onion
- 1 tbsp minced garlic
- ½ tsp salt
- Black pepper to taste
- 2 medium carrots, diced
- 3 medium red or gold potatoes, diced
- 5 cobs Tacoma Boys Fresh Corn, husked and cobs removed
- 1 large bay leaf
- 1-2 sprigs fresh thyme
- 4 cups Pacific Foods Organic Vegetable Broth
- 1 cup Smith Brothers Farm Half and Half
- Chopped green onion, to serve
- Fresh thyme leaves, to serve
Preparation
- Sauté the Onion Melt the butter in a large soup pot over medium heat. Once the butter has fully melted, add the onion. Sauté, stirring frequently, until the onions are mostly tender and translucent, approximately 5 minutes.
- Add the Vegetables Stir in the garlic, salt, and pepper. Cook for about 1 minute, or until the garlic becomes fragrant. Add the carrots, potatoes, corn, bay leaf, and thyme sprigs. Stir to combine all ingredients evenly.
- Simmer the Soup Increase the heat to high and pour in the vegetable broth. Bring the mixture to a low boil, then reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for approximately 20 minutes, or until the potatoes and carrots are fork-tender. Remove the pot from the heat and allow the soup to cool slightly. Discard the bay leaf and thyme sprig.
- Blend the Soup Stir in the half-and-half. Partially blend the soup to achieve a creamy yet textured consistency, using one of the following methods:
- With an immersion blender: Insert the blender into the pot and blend for about 30 seconds, moving the blender throughout the soup to create an even texture.
- With a heat-proof blender: Transfer approximately 2 cups of the soup to the blender and process on low speed until mostly smooth, about 1 minute. Return the blended portion to the pot and stir thoroughly to incorporate.
- Simmer Again & Serve Return the pot to the heat and bring the soup to a low simmer. Cook for an additional 5 minutes to allow the flavors to meld. Serve hot, garnished with chopped green onion and fresh thyme leaves, if desired.