This brothy, aromatic chowder is light enough for summer. Simmering the scraped corn cobs directly in the soup concentrates the corn flavor, making the most of the season's sweet bounty.
4 tablespoons butter
5 cups fresh corn kernels; reserve 2 cobs
3 fresh thyme sprigs
1 large sweet onion, diced (about 2 cups)
1 1/2 teaspoons kosher salt
4 cups low-sodium chicken broth
1 large Yukon gold potato, diced
3/4 cup half-and-half
How to Make It
Melt butter in a small stockpot over medium heat. Add corn kernels, thyme sprigs, diced onion, and salt. Cook, stirring occasionally, 15 to 20 minutes or until corn is tender but not browned.
Stir in broth and diced potato. Increase heat to high; add reserved corn cobs, and bring to a boil. Reduce heat to medium, and simmer, stirring occasionally, 8 to 10 minutes or until potatoes are tender. Discard cobs and thyme.
Process 1/2 cup of corn mixture in a blender until smooth. Return processed mixture to stockpot, and stir in half-and-half. Serve immediately.
With extra uncooked corn from a party, we made this soup. The only thing we did differently was to reserve 3 cups of the corn. Then used an immersion blender to puree about 1/4 of the soup. We added the corn and a diced red pepper for color and simmered for about 10 minutes, then served it. The reserved corn and red pepper were still nice and crispy fresh. Delicious!
This is a wonderfully easy and delicious recipe. I used some late season Jersey corn and it was wonderful. I did a few things differently. I pureed 1.5 cups of the corn mixture to give it more creaminess. I also let it simmer for about an hour to thicken. It was a great, easy soup
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