Corn Chowder

Soup doesn't stop just because it's getting warmer. Summer time is chowder time!

This recipe came to me in a Plated subscription box (RIP to the best meal delivery kit). It’s light and tastes like summer. And it can come together in about 30 minutes if you’re looking for an easy weeknight meal, especially if you opt for canned or frozen corn.

One thing I’ve learned from chowders is that salt is your friend. When you add the cream, it will really mellow out the flavor. So don’t be afraid of over-salting, and if you taste it and think it needs something, add salt.

As for the herbs, I’m lazy when it comes to rosemary/thyme. Instead of picking the herbs from the stem, I throw in the entire sprigs. Then I just remove them at the end when serving.

Also a friendly reminder that dairy-based soups generally do not freeze well (more info on that in my blog). If you want to freeze some of this, stop at step 3 to freeze. Then when you defrost and reheat you can continue on to step 4.

Happy summer time!

*yields 2-3 servings

Ingredients

• 2 ears of corn shucked, or 1 can of corn

• 6 small/medium red potatoes

• 1 small yellow onion

• 2 cloves garlic

• 1 tbsp butter

• 2 tbsp flour

• 4 cups vegetable broth

• 1/4 cup white wine

• 4 ounces heavy cream

• Fresh thyme or rosemary

Directions

1. Prepare vegetables: Rinse all produce. If using fresh corn, discard husks and silk; slice off kernels, discarding cobs (see tip below). Cut potatoes into half-inch cubes. Peel onion and cut into small dice. Using the flat side of a knife, gently crush garlic cloves.

2. Sauté vegetables: Heat butter and 1 tbsp olive oil in a medium pot over medium-high heat. When butter is foamy, add corn, potatoes, onion, and salt. Sauté, stirring occasionally, until softened, about 5 minutes. Add the garlic and stir until aromatic. Then, stir in flour until no longer visible, 1-2 minutes more.

3. Cook soup: Add broth, white wine, and salt. Stir to combine. If using, add fresh herbs. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer, stirring occasionally, until chowder thickens, about 7 minutes.

4. Finish and serve: Once chowder thickens, add cream, and salt and pepper to taste. Simmer over medium heat until slightly reduced, 3-5 minutes. Remove pot from heat. Remove herb sprigs. Using a fork or potato masher, carefully mash about half of potatoes in pot. This will release some of the starch and help thicken the soup. Stir to combine.