Thursday, October 8, 2009
If you love corn like I do, then it’s recommend that you try making this great tasting Corn Chowder Soup. Whenever possible, try to use fresh summer corns instead of canned corns for this soup. The sweetness from the fresh corns certainly adds more flavor and natural sweetness to the chicken broth base which is thickened using potatoes. I served the soup with some tortillas chips, and it was just yummy! So, do try this easy recipe and enjoy!
6 Fresh Summer Corns
2 Large Yukon Gold Potatoes, skinned and cubed
1 Large Yellow Onion, finely chopped
2 Cloves Garlic, chopped
2 Tbsp Olive Oil
2 Tbsp Unsalted Butter
5 to 6 Cups Chicken Stock
½ tsp Dried Tarragon
Sea Salt to taste
Freshly Ground Black Pepper
Slice the kernels off the corn cobs and reserve the cobs.
In a large saucepan, melt the butter with oil on low heat. Cook the garlic and onions with a pinch of salt until soft and translucent but not brown.
Add 5 cups of chicken stock, corn kernels, the cobs, diced potatoes and tarragon. Bring it to a boil and reduce the heat low. Simmer the corn mixture for about 15 to 20 minutes or until the potatoes are tender. Remove from the heat and discard the cobs.
Allow the mixture to cool slightly, and then carefully puree the mixture. Adjust the thickness of the chowder with the rest of the chicken stock. Bring it to a boil again and reduce the heat and let simmer for another 5 minutes. Season the chowder with sea salt and freshly ground black pepper.
Serve the soup with some chopped chives and tortilla chips, if desired.