Simple Soup: Corn Chowder

Corn Chowder

Corn Chowder

Take advantage of the fresh, seasonal corn from Fairway Market in this light, warming chowder with fresh garlic, herbs, tomatoes and red bell peppers. This soup works great for a quick lunch or mid-day snack. Plus, it only takes 15 minutes to prepare! Get your vegetable fix with this fast new family favorite.

Corn Chowder

Prep Time: 5 minutes; Cook Time: 10 minutes; Serves: 4

Ingredients:

  • 4 cups fresh organic corn kernels, about 6 ears
  • 2 cups milk
  • 2 tbsps olive oil
  • 2 cloves garlic, pressed
  • 1 leek, mostly just the white part with about an inch or two of green, cut in half lengthwise and thinly sliced
  • 1 red bell pepper, seeded and diced
  • 2 cups vegetable or chicken broth
  • 2 Roma tomatoes, seeded and diced
  • 2 tbsps dried basil
  • Fresh herbs for garnish (like parsley)
  • Salt and pepper
  • Optional: sour cream or Greek yogurt

Directions:

  1. Put 2 cups of the corn and the 2 cups of milk into a blender and blend until smooth. Set aside.
  2. Heat oil in a large soup pot over medium-high heat and add the leeks and bell pepper. Cook about 5 minutes or until the vegetables are tender. Meanwhile, remove corn kernels from husks.
  3. Stir in the garlic and basil, and cook 1-2 minutes.
  4. Remove from heat, scraping up all the bits from the bottom of the pan. Return pan to heat.
  5. Add 2 cups corn and vegetable broth. Bring to a boil.
  6. Add the pureed corn/milk mixture and the diced tomatoes and heat until warmed through but not boiling.
  7. Season with salt and pepper to taste.
  8. Spoon into bowls and garnish as desired. Optional: dollop of sour cream or Greek yogurt.

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