Corn Chowder
Corn Chowder is the ultimate comfort food, blending creamy richness with the natural sweetness of fresh corn.
With a prep time of only 15 minutes, this recipe is as easy as it is delicious.
Ingredients
- 6 ears fresh sweet corn, husks and silks removed
- 2 tablespoons butter or vegan butter
- 1 medium yellow onion, chopped
- 3 stalks celery, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 cloves garlic, chopped
- 5 cups water
- 4 medium Yukon Gold potatoes, chopped
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Pinches cayenne pepper
- ⅓ cup raw cashews *
- 1½ tablespoons fresh lemon juice
- Chopped chives, for garnish
- Freshly ground black pepper
- Sour cream or vegan sour cream, optional, for serving
Instructions
- Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.
- Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
- Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
- Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.
- Garnish with chives and serve with dollops of sour cream, if desired.
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