A hearty and creamy soup with the sweetness of corn and the richness of heavy cream. Perfect for a cozy dinner.
Corn Chowder
These recipes have not been tested yet, but look promising.
This Corn Chowder recipe comes from the kitchen of renowned chef Tyler Florence. It’s a comforting and hearty soup, perfect for a cozy dinner. The sweetness of the corn and the richness of the heavy cream make it a crowd- pleaser.
Ingredients
- 2 tbsp butter
- Extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- ¼ cup all-purpose flour
- 6 cups canned vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- ¼ cup chopped fresh parsley leaves
Directions
- Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes.
- Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil.
- Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
- Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes.
- Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.