Corn Chowder
 
Prep time
Cook time
Total time
 
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!
Author:
Recipe type: Soup
Serves: 6 servings
Ingredients
  • 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
For garnish
  • Parmesan cheese grated
  • Fresh flat leaf Italian parsley
Seasonings
  • Salt & Pepper plus these dried herbs
  • ½ tbsp Oregano
  • 1 tbsp Basil
  • 1 tbsp Dill weed
Instructions
  1. Cut up potatoes into 1” cubes
  2. Mince shallots
  3. Remove the corn from the cob, or if you are using frozen, defrost a bit.
  4. Into a blender add 1.5 cups of the corn with 1 cup of broth. Blend until it becomes smooth. Set aside.
  5. In a soup pot heat up some olive oil (about 2 spins around the pan)
  6. Add the potatoes and shallots.
  7. Season with salt, pepper, oregano, basil and dill weed stirring as you go for about 5 minutes
  8. (I love these flavors and use my palm as a measure for 1 tbsp)
  9. 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.
Notes
Serve in a soup bowl. Garnish with grated cheese and chopped parsley.
Recipe by This Little Italian at https://thislittleitalian.com/corn-chowder/