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Summer Corn Chowder
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  • CuisineVegetarian
4 servings
4 servings
  • 1 1/2 Tbsp extra virgin olive oil or unsalted butter
  • 1 small red onion, thinly sliced
  • 1 stalk celery, chopped into 1/4-inch pieces
  • 5-6 medium red or yellow potatoes, with peel, cut in fourths
  • 1 dried bay leaf
  • 2 cups water
  • 1 tsp fresh thyme
  • 1 cup milk
  • 2 cups grilled corn kernals (roughly 4 ears of corn)
  • 1/2 medium red pepper, seeded & coarsly chopped
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup heavy cream (optional)
  • 1/2-1 Tbsp sea salt
  • 1 pinch black pepper, to taste
  • 1 Tbsp butter
  • 3-4 leaves fresh basil
Servings: servings
  1. Heat a heavy soup pot on medium, and then add EVOO or butter. When the fat has become hot, add red onion and turn heat down to medium-low. Cook for about 20 minutes, stirring occasionally—you want the onion to soften and brown, which will give it a delicious depth and flavor.
  2. Add celery and cook another 5 minutes.
  3. Add potatoes and bay leaf and water just to cover. Simmer for about 20 minutes or until potatoes are cooked through.
  4. Add thyme, milk, corn, red pepper, and pepper flakes; cook until red pepper is tender (about 10 minutes).
  5. If you want a thick, very creamy soup, add heavy cream at this point, and bring up heat to incorporate it. (Heavy cream does not separate when boiled or heated on high; cream labeled whipping cream does.)
  6. Taste for seasoning; the soup will probably taste very flat, because potatoes are salt sinks. Add salt bit by bit until you like the flavor. Grind in some black pepper and add butter; stir until it melts.
  7. Stack 3–4 basil leaves, roll them up, and slice them thinly on the diagonal. When you serve the soup, sprinkle the basil ribbons on top.
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