Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.

ingredients

  • 2 tablespoons butter
  • 4 scallions, white bupounds and green tops chopped and reserved separately
  • 1 red bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
  • 4 cups fresh corn kernels (cut from about 8 ears)
  • 1 bay leaf
  • 1 quart canned low-sodium chicken broth or homemade stock
  • 2 teaspoons salt
  • 2 cups milk
  • 1/4 teaspoon fresh-ground black pepper
  • Sour cream, for serving (optional)

directions

In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.

In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.

Tip: VARIATIONS: If you want to use frozen corn, puree 2 cups of it with the milk as directed above, and add the remaining 2 cups to the soup along with the puree. Since the corn is already cooked, it might toughen if it goes in earlier. You could add a pinch of sugar, too. WINE RECOMMENDATION:
 Chardonnay seems to have an affinity for corn; perhaps it is the sweet buttery flavors that complement each other so well. For best effect with this chowder, pick a rich, full-bodied example from southeastern Australia.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 2960

nutrition information per serving

385 calories; 10g total fat; 25mg cholesterol; 1426mg sodium; 63g carbohydrates; 7g fiber; 18g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.