Recipe: Corn Chowder

When the temperature drops a few degrees and there is an unmistakable chill in the morning air, I realize that my appetite has seasons as well. Summer appetites are easily quelled with salads, seafood, fruit & the like.

My Fall appetite has bigger demands, hot, comforting, and filling. I find that I have more memories of these types of foods than any other, all my memories of comforting food, usually include cheese, sausage, eggs, bread, and squash, in most any combination, and of course, anything baked!

What to do when the morning air begs for slippers, and warmer PJ's, but the warm days let summer linger a little longer? I usually dig into my creative collection of soup recipes, I can choose the lighter versions of old favorites and let summer slip away with a new & delicious season to look forward to!

One of my favorite soup recipes for late Summer. Take advantage of the late crop of sweet corn on the cob from your local Farmer's Market, and enjoy outdoors on a cool September evening.

Corn Chowder

1/2 sweet red pepper- chopped
1 medium sweet onion- chopped
4 stalks celery -chopped
2 cloves garlic -minced
1/2 stick (2 oz) butter melted
Sauté all of the above items in a large stockpot until onions are golden brown.

2 lbs potatoes, (Yukon Gold) peeled & diced
1 qt chicken broth/ stock - add more if needed to cover potatoes

simmer until potatoes are almost done

6-8 ears fresh sweet corn- kernels removed (may sub 2 lbs frozen sweet corn)

simmer until corn is just heated through,

2 cups heavy cream (use whole milk for a lighter version)
1/2 bunch fresh cilantro – minced
2 tblsp honey
2 tsp granulated garlic
salt & pepper to taste

As with most soups this is best made at least one day ahead & reheated.

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Cincinnati, OH, United States
A dedicated foodie, with a passion for the best food. Favorite food crushes include; Cheese, Wine, Breads, Seafood, anything made with eggs, ...there's actually no point in a list, there isn't much out there I don't have a crush on. Transplanted from the Northeast at age 18, a whole new frontier of food was opened up to me. I have fished for Salmon, hunted for mushrooms, cracked open fresh oysters from the sea and devoured them on the spot. Figs, pears, peaches, so many indigenous jewels! I dedicate this BLOG to the endless variety this region provides. My hope is to live here for a very long time & continue to discover and experience it's unique bounty! Alas, my life has now taken me to Cincinnati, OH where the food culture is like none I have ever experienced.


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