Name: Corn Chowder
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 tablespoons olive oil; 2-4 cloves garlic (minced); 1 small sweet onion (chopped); 2 small green onions, thinly sliced (green and white parts); 1 cup red or green bell pepper (chopped); 1 large carrot (diced); 1 17 ounce can or frozen creamed corn; 2 cups corn kernels (fresh or frozen); 4-6 cups vegetable or chicken stock; 1 1/2 cups peeled russet potatoes (diced); 1-2 tablespoons chipotles (diced, optional); 1/2-1 cup half and half; salt and pepper (to taste); squeeze of fresh lemon juice

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Corn Chowder

Sibby Barrett

Celebrate the bounty of summer with this easy and delicious soup

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Prep Time 10 mins

Cook Time 20 mins

Course Soup

Cuisine American

Servings 10

Ingredients

3 tablespoons olive oil
2-4 cloves garlic minced
1 small sweet onion chopped
2 small green onions, thinly sliced green and white parts
1 cup red or green bell pepper chopped
1 large carrot diced
1 17 ounce can or frozen creamed corn
2 cups corn kernels fresh or frozen
4-6 cups vegetable or chicken stock
1 1/2 cups peeled russet potatoes diced
1-2 tablespoons chipotles diced, optional
1/2-1 cup half and half
salt and pepper to taste
squeeze of fresh lemon juice

Instructions

Heat olive oil in a large sauté pan or saucepan. Cook garlic and onions until they become translucent, about 3 minutes. Add bell pepper and carrot and cook for a few minutes more. Add all remaining ingredients except the half and half. Cook until potatoes are tender. Reduce heat to a low simmer, add half and half and salt and pepper to taste. Just before serving, add lemon juice. Serve with a drizzle of pesto or Salsa Verde if desired.

Keyword corn, hearty fall soup, soup, summer

Summer Corn Chowder

Corn Chowder

Ingredients

Instructions