Corn Chowder Recipe

Suddenly corn is available, super sweet, tender, juicy and affordable! This chowder is absolutely out of this world delicious! Here is what you need to do for this:

• Remove kernels from 6 ears of corn, into a deep bowl. Reserve 3 of the cobs.
• Melt 1 TBS butter with some olive oil in a pot.
• Add 1 small, finely chopped yellow onion, 2 minced garlic cloves and 4 chopped sprigs of fresh thyme. Cook, stirring occasionally, for 5 minutes.
• Add 1 finely chopped celery stalk and 1 diced large carrot. Mix well and cook for an additional 4 to 5 minutes.
• Add ¼ cup of flour and mix well. Cook, stirring, for 2 to 3 minutes. Whisk in 4 cups of vegetable stock or water. Whisk until all lumps disappear.
• Add the reserved corn cobs and 2 bay leaves. Bring to a simmer and cook for 20 minutes.
• Remove corn cobs and bay leaves. Add 3 peeled and diced red potatoes and bring back to a rolling boil. Cook for about 6 minutes, boiling hard, until potatoes start to soften.
• Add ½ finely chopped red bell pepper (if wanted), 2 cups heavy cream and the corn kernels.
• Simmer for 15 minutes and serve.
• Garnish with crumbled bacon and chopped parsley if desired.
• Enjoy!

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