This is a great basic corn chowder that you can leave as is or experiment with different herbs and spices. I would love to try it with a jalapeno, but I make dinner for three little kids and their spice tolerance is a little low. This soup is rich and creamy and perfect for a cold fall evening. Serve with a green salad or crusty bread.
Creamy Corn Chowder
1 Tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 cup all-purpose flour
6 cups canned vegetable stock
1 1/2 cups heavy cream
4 potatoes, peeled and diced
6 ears corn
1/4 cup chopped fresh parsley leaves
Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, celery, and thyme and cook until the vegetables are soft, 5 to 7 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley.
Need more soup ideas? These will hit the spot:
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