Corn Chowder
Summer doesn’t want to let go. It’s been hot, well really warm out and I long for crisp cool Autumn weather. My last hoorah for summer produce,( the only thing I will miss about summer is the produce) is corn chowder. I can’t believe I’ve never made it before and honestly have never even tasted it either, and now I know what I have been missing out on all these years. It’s so simple to make, sweet and savory at the same time, loaded with vegetables and a fitting tribute to delicious sweet corn. After removing the kernels from the cobs I used them to make a corn cob vegetable stock which I used to make this soup. Note: I used sweet bi color corn, if you want a soup that is a little less sweet use yellow corn, it is slightly less sweet IMHO, or mix the two types of corn.
I am bringing this soup to Fiesta Friday # 193, I am honored to be co hosting this week with the amazing Ginger and Bread.
Corn Chowder
Serves 6-8
The stock
6 ears of corn, kernels removed and set aside (see video)
3 stalks celery
3 carrots
1 large onion
10 cups water (or vegetable broth)
salt and pepper to taste
Place everything in a large pot and bring to a boil on high heat. Turn heat to medium and cook for approximately 2 hours. It will reduce to about 6-8 cups. Remove the vegetables and strain if necessary.
Making the chowder
1 onion chopped
1 stalk celery chopped
1 large carrot chopped
1 red bell pepper chopped
Corn
2 potatoes peeled and cut into bite size pieces
6-8 cups corn stock
pinch of turmeric
1/4 cup heavy cream
2 tbs flour + 2 tbs water to make a slurry
2 tbs butter
salt and pepper to taste
Add a little olive oil to a dutch oven or soup pot, heat on medium high and add the celery, onion, carrot and bell pepper. Sauté until soft. Add the stock and cook for approximately 45 minutes to an hour. Stir in the slurry and turmeric and continue to cook until it thickens a little, add the corn and potatoes and cook for another 20-30 minutes (until potato is tender). Scoop out about 3 cups of the corn and vegetables and puree in the blender until smooth. Add back to the pot along with the cream and butter, salt and pepper if needed. Serve hot or room temperature.
Watch this video on how to strip corn from Food52, I hate it when the kernels fly, this helps and there is very little flying kernels.
apuginthekitchen 
It seems so tasty and good for health – thank you, and do have a nice week ! Bises et amitiés – france 🙂
Merci France, have a wonderful week and kisses to you!!
This chowder looks lovely, and celery and carrots are always a great option for any soup, stew or chowder 🙂
Thank you so much Chef, yes celery, carrots and onion are the building block for any good soup or stew.
A wonderful flavored soup ( I sometimes add shredded cooked chicken to ours) we love soups here in Florida year round! Hope the weather gets more Fall like for you!
Oh shredded chicken would be delicious in the soup. I’m funny I don’t drink hot beverages or eat hot soup until the temps fall below 50, LOL!! Thanks so much Cheryl.
Corn stock is so yummy and adds such great depth to chowder! You’ve got my mouth watering. Mmm
I loved using the corn stock in the soup, you are so right, it really does amp up the flavor. Thank you so much.
I love that you made the corn stock from the cobs Suzanne. the flavor must be amazing. This is a great recipe, good job 😉
This looks utterly delicious. Thank you Suzanne.
Wow this looks yummy Suzanne! We have temperatures of 45!
Can I come live with you🙏
haha for sure!!!
We have not had a frost yet – I wish I still had my big garden to enjoy late harvests. I have never made or eaten corn chowder either. As much as I love our Michigan corn I am surprised I haven’t (I eat too much of it fresh). Now I have a recipe for it – thanks for co-hosting Suzanne 🙂
It’s in the 90s here today and I wish it was cooler. There is nothing better than a good stock for any soup. Your soup looks tasty.
Hi Suzanne, I wish our summer hung on a bit longer, but it is supposed to get into the 70s the next couple of days before plunging again. We had snow flurries the other day! This corn chowder looks fabulous. I know I’ve missed so many good recipes of yours during my busy summer. xoxoxo!
Snow already omg! Today is fall like but had my AC on up until yesterday. Hope all is going well with your food truck I know you have been so busy!!
Loved the idea of corn broth Suzanne!!
The weather is all over the place here!!!!
I hope you’re enjoying Fiesta Friday x x x happy co hosting!
This chowder looks amazing. I appreciate the simple ingredients.
I love a good chowder and this sounds delicious, anything with sweetcorn! Thank you for co hosting Fiesta Friday 🙂
I’ve never tasted corn chowder. The recipe looks easier than I had imagined. The video makes stripping the corn look like a breeze. Thanks for sharing, Suzanne. I’m sure it was delicious for Fiesta Friday.
Beautiful! I absolutely love how you used the corn cobs, sans corn, for the broth. Really brilliant!
I love a good corn chowder recipe and this sounds fantastic! Thanks for sharing and for co-hosting this week’s Fiesta Friday party!
What a great recipe to warm up those cold nights ahead! I am so pinning this – thank you so much for sharing this with us, and for brightening up my Autumn.
Happy Fiesta Friday!
Ginger xx
An absolutely stunning chowder. The corn stock brings out the best in it. Thanks for this share Suzanne.
Hi Suzanne! We’re having the same long summer here– been in the 90’s all week! But you’re making the most of it– this corn looks so so good! All the healthy veggies and the sweet corn. Perfect! And don’t you love the color?? Hope you get that crisp fall weather soon! hugs hugs!
I love corn chowder and yours looks temptingly good.
It has finally started to cool down over here, but I think it is going to warm up again for a few days. Ugh! Your soup looks delicious Suzanne!
It sounds and looks lovely! I totally missed FF this week, darn it! 🙂
LOVE corn chowder! Both my daughter and I can live on it alone, as fas as I’m concerned. Thanks for cohosting! XOXO
Hi Suzanne. Corn chowder is one of my favorites, so I’m absolutely delighted to see your version. I love that photo of the makings in the stock pot. It’s hot again here today… but this still sounds delicious.
(Sorry to be so late. WordPress once again has stopped emailing me anything about posts. I imagine that’s going around.)
Hugs.