Author: this little italian
Recipe type: Soup
Serves: 6 servings
Corn chowder is rich and delicious velvety soup that can be served as a starter, or as the main entree. Serve with crusty bread and beer!
- Olive Oil
- 4 Yukon gold potatoes cubed, about 1” (or substitute russet if you prefer)
- 1 whole shallot, minced
- 3 cups of sweet corn kernels off the cob (or substitute frozen, defrost)
- 4 cups of chicken broth
- ½ cup of heavy cream or half & half
- Parmesan cheese grated
- Fresh flat leaf Italian parsley
- Salt & Pepper plus these dried herbs
- ½ tbsp Oregano
- 1 tbsp Basil
- 1 tbsp Dill weed
- Cut up potatoes into 1” cubes
- Mince shallots
- Remove the corn from the cob, or if you are using frozen, defrost a bit.
- Into a blender add 1.5 cups of the corn with 1 cup of broth. Blend until it becomes smooth. Set aside.
- In a soup pot heat up some olive oil (about 2 spins around the pan)
- Add the potatoes and shallots.
- Season with salt, pepper, oregano, basil and dill weed stirring as you go for about 5 minutes
- (I love these flavors and use my palm as a measure for 1 tbsp)
- Once the veggies and herbs are coated in the oil & the shallots are translucent, add the remaining 2.5 cups of chicken broth. Bring to a simmer. Add the blended corn. Add a little more salt, pepper, and dill weed. (I layer flavors as I go.) Cook about 30 minutes. Stir in the cream or half & half and cook another 5 minutes.
Serve in a soup bowl. Garnish with grated cheese and chopped parsley.