loveandlemons4.9
Corn Chowder
Packed with corn and potatoes, this easy corn chowder recipe is hearty, comforting, and flavorful. I offer two variations below: a dairy-free version with raw cashews or a more traditional one with heavy cream. Both yield a delicious, creamy soup that I think you'll love!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●pot
- ●dutch oven
- ●oven
- ●blender
📝 Preparation Steps
1
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.
2
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.
water5 cupsbay leaf1
3
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.
bay leaf1
4
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.
5
Garnish with chives and serve with dollops of sour cream, if desired.
Chopped chives, for garnish
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