Name: Summer Corn-and-Golden Potato Chowder
Total time: 40 min
Yield: Makes 4 to 6 servings
Ingredients: 4 tablespoons butter; 5 cups fresh corn kernels; reserve 2 cobs; 3 fresh thyme sprigs; 1 large sweet onion, diced (about 2 cups); 1 ½ teaspoons kosher salt; 4 cups low-sodium chicken broth; 1 large Yukon gold potato, diced; ¾ cup half-and-half

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pana47

07/04/2017

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!

USMAHall91

09/29/2015

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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Summer Corn-and-Golden Potato Chowder

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