If you like fresh corn, you will LOVE this soup. "Chowder" soup seemed intimidating to me in the beginning.. I was thinking several ingredients, lots of steps, babysitting and stirring the soup constantly. NOT AT ALL. This soup screams summer with every mouthful. I mean who thinks of soup in the summer? But I'm telling ya, this soup with a piece of grilled bread (or leftover pizza dough in my case ;) ) is amazing and hearty and surprisingly light for a chowder. So give this a try if you have tons of corn from your farmers market, if you are lucky enough to have a garden that is producing these sweet, golden kernels.
- 2 Tbsp butter
- 1/2 onion chopped
- 2 Tbsp All purpose flour
- 1/2 tsp garlic minced or paste
- 4 cups water or vegetable broth or a combination
- 4 small yukon gold potatoes cut in small pieces
- 1/2 tsp dried thyme or oregano
- salt and pepper
- 2 Tbsp half and half
- 2 scallions finely chopped
- grated cheddar for garnish
- fresh parsley chopped
1. Melt the butter in a large soup pot, and add the flour. Whisk until the flour is cooked about 2 minutes.
2. Add the onions, corn, potatoes and garlic and sautee on medium heat for 10 minutes until onion is sweating. Add couple of teaspoons of olive oil if the mixture seems too dry.
3. Add all the liquid (stock+water) along with salt, pepper and dried herbs and let it simmer for 20 minutes. The potatoes and corn should be cooked through.
4. Blend about half the mixture till creamy and stir it in with the other half back in the pot. Add scallions and fresh parsley. More black pepper if desired.
5. Lastly add the half and half for that extra creaminess. Garnish with chopped parsley and a bit of grated cheddar.