Corn Chowder
Sibby Barrett
Celebrate the bounty of summer with this easy and delicious soup
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Soup
Cuisine American
- 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
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
