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Recipe compliments of www.ITISAKEEPER.com
Lighter Corn Chowder
This corn chowder is full of flavor but is so easy and tasty. It is the perfect soup when you want something good and good for you.
Ingredients
- 18 Ears Sweet corn, with husks, divided
- ¾ cup peanut oil
- 2 ½ cups onion, finely diced
- 1 cup celery, finely diced
- ½ cup carrot, finely diced
- 1 cup Red Bell Pepper, finely diced
- ¼ cup jalapeños, finely diced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh sage leaves, chopped
- 1 teaspoon All Purpose Seasoning
Instructions
- Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks.
- Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.
- Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
- In a large stockpot, over medium heat, heat oil.
- Add onions, celery and carrot, red bell pepper; cook until tender but not browned, about 10 minutes.
- Stir in jalapeño, thyme, sage, all purpose blend; cook and stir for 2 minutes.
- Add reserved cobs and 2 quarts water.
- Raise heat to high, cover and bring to a boil.
- Reduce heat; simmer until flavors are well blended, about 45 minutes.
- Remove and discard cobs.
- Add 3 pounds of the kernels and simmer for 10 minutes longer.
- Remove pot from heat.
- Using an immersion blender, puree soup.
- Add remaining corn kernels; adjust seasonings.
- Garnish with reserved corn wheels.
Christina's Notes
- Add Toppers: Fresh parsley, greek yogurt or cheddar cheese.
- Dairy: Heavy cream can be added for a creamy soup with a little flour.
- Alternate cooking method tip: Feel free to add as many tips as you need in this section
- Dietary consideration tip: This soup can be made in the slow cooker or the instant pot for a great instant pot corn chowder.