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Classic Corn and Vegetable Chowder
Hilary

Classic Corn and Vegetable Chowder

A comforting and hearty chowder packed with fresh corn and tender vegetables, featuring a naturally creamy base.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 3 ears corn (kernels removed and reserved, cobs kept)
  • 3/4 lb potatoes (peeled and cut into 1/2-inch cubes)
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large onion (diced)
  • 3 garlic cloves (minced)
  • 1 medium carrot (diced)
  • 1 celery rib (diced)
  • 1 bell pepper (diced)
  • 1/2 lb potatoes (peeled and cut into 1/2-inch cubes)
  • 1 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • Freshly ground black pepper
  • 2 tbsp fresh basil (chopped)

Method
 

  1. Place the chicken stock, corn cobs, 3/4 lb of potatoes (cut into 1/2-inch cubes), and bay leaf in a large pot.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to low and simmer for 20 minutes until the potatoes are completely soft.
  4. Remove the corn cobs and bay leaf using a slotted spoon or tongs.
  5. Carefully blend the potato mixture until completely smooth using an immersion blender or regular blender.
  6. Set the blended stock aside.
  7. Heat the butter and olive oil in the same large pot over medium heat until the butter is foaming.
  8. Add the diced onion to the pot.
  9. Cook the onion for 5-7 minutes, stirring occasionally, until softened and translucent.
  10. Stir in the minced garlic.
  11. Cook the garlic for 30 seconds until fragrant.
  12. Add the diced carrot, celery, bell pepper, reserved corn kernels, and remaining 1/2 lb of potatoes (cut into 1/2-inch cubes) to the pot.
  13. Stir to combine the vegetables with the aromatics.
  14. Cover the pot and cook on low heat for 15 minutes, stirring occasionally, until all vegetables are tender.
  15. Pour the blended corn stock from Step 6 into the pot with the cooked vegetables.
  16. Bring the chowder to a gentle boil over medium-high heat.
  17. Reduce the heat to low and simmer for 2 minutes to allow the flavors to meld.
  18. Season the chowder with salt, smoked paprika, and freshly ground black pepper to taste.
  19. Ladle the chowder into bowls.
  20. Garnish each serving with fresh chopped basil.

Notes

Always remove corn cobs and bay leaf before blending the stock.
Dice vegetables uniformly for even cooking and a better texture.
Adjust salt and pepper to your personal taste at the end.
Fresh basil adds a wonderful bright finish, don't skip it!