the best creamy corn chowder (without the cream!)
I have never been a "corn chowder girl," never appealed to me, never bothered with it. However, while visiting my sister in NH she made this chowder with fresh local corn and I could not stop eating it. The flavor is so different than I thought it would be. Fresh herbs, fresh corn, no cream....lovely. Using fresh corn is absolutely encouraged, and as the summer ends, it is a great time to gather up the end of the season corn and try this. You won't regret it! Wonderful reheated!!
prep time
20 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- - light vegetable cooking oil spray
- 1 cup chopped onion (1 med onion)
- 6 cups fresh corn kernels (12 ears)
- 3 cups chicken stock or broth
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- - cayenne pepper to taste
- 1 tablespoon chopped fresh basil
How To Make the best creamy corn chowder (without the cream!)
-
Step 1Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil
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Step 2Saute the onion for about 5 mins, until translucent. Add 4 cups of the corn and saute for 4 to 5 mins until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 mins.
-
Step 3Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium low heat.
-
Step 4Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 mins more until the chowder is thick and creamy
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Step 5Garnish w the chopped basil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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