Corn Chowder

Summertime brings great stuff...lots of sunshine, summer vacation for the kids, family vacations, pool visits, mowing the lawns, planting flowers and spending time in our gardens. And, the best part of our gardening is the bountiful harvest it hopefully gives us!

Here at SHY Cellars we have raised beds that Chef Tara put in this year. They are filled with tomatoes, peppers, green beans, and zucchini, but one of my favorites is missing! CORN! Raised beds, as small as ours, are simply not big enough for planting corn, so we source our corn locally. We buy from the Tuscarawas Valley Farmers Market and from the Garber’s, right here in Strasburg. Sherri and her husband always raise some of the sweetest corn around!

Every summer, one of my favorite soups to enjoy is corn chowder. Here’s an easy and delicious recipe for you to enjoy during these beautiful summer days!

Cheers,
Chef Sherry

corn

Corn Chowder

3 tablespoons butter

1 large onion, diced

2 garlic cloves, minced

1/3 cup all-purpose flour

2 cups vegetable broth

2 celery stalks, diced

1 large carrot, diced

1 red pepper, seeds removed and diced

1 - 4.5oz can chopped green chilies

2 potatoes, washed and diced

4 ears sweet corn, kernels removed, reserve cobs

3 cups milk

1 cup heavy cream

1 teaspoon dried thyme

2 bay leaves

Salt and ground black pepper, to taste

Garnish with cooked bacon crumbles and grated cheddar cheese, if desired

DIRECTIONS:

In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add flour, stir and let cook for approximately 1-2 minutes. Whisk in vegetable broth.

Add the remaining ingredients, including reserved corn cobs. Simmer over medium low heat for approximately 20-30 minutes until vegetables are fork tender. Carefully remove corn cobs and bay leaves.

At this time, if chowder is not to your desired thickness, add the cornstarch slurry and continue to cook for another 5-7 minutes.  Season with salt and pepper to taste. Garnish with bacon and cheese if desired.

If your soup is too thin, you made need to thicken it with a cornstarch slurry. 

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Whisk cornstarch and water in a small bowl . Add to chowder. If the chowder is not thick enough, repeat this step again. Be careful not to add more than 4 tablespoons of the cornstarch slurry, as your chowder may become too gelatinous.