corn chowder


Ingredients

  • 4 Tbsp butter
  • 1/2 large yellow onion, chopped (about 3/4 cup)
  • 1/2 cup small diced carrot
  • 1/2 cup small diced celery
  • 4-5 ears of sweet corn, kernels removed from the cobs (about 3 cups)
  • 1 bay leaf
  • 2 cups corn stock
  • 2 1/2 cups milk, whole or low fat
  • 2 medium Yukon Gold potatoes, peeled and large (1-inch) diced (about 3 cups)
  • 3 teaspoons of Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme sprigs

METHOD

Place butter into a large, heavy-bottomed soup pot. Heat on medium heat until melted. Add the onions, carrot, celery: Add the chopped onions, red bell pepper, carrot, and celery, lower the heat to medium low and cook until vegetables soften, about 5 minutes. Milk, corn stock, bay leaf to pot, bring to a boil and reduce heat to a bare simmer. Add the corn. Cover the pot and cook for 20 minutes.

Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan. After 20 minutes, add the potatoes, salt, and thyme to the pot. Increase the heat to return the soup to a simmer, then lower the heat to maintain the simmer and cook for another 10 minutes.

Discard the bay leaf. Add the salt and black pepper. Add more salt and pepper to taste.