It’s Fall here in Utah so fresh corn on the cob is available until the first freeze. Thankfully I got a dozen ears and then BAM, the freeze hit and we had some really cold days. So I made a warm pot of creamy Fresh Corn Chowder and snuggled in next to our fireplace. Doesn’t get any better than that!
I don’t have my own garden, but I’ve found several other options for getting fresh produce in my area. One is a “pick-your-own” farm where you literally go out in the field and pick your own tomatoes, peppers and eggplant. I’ve done this during the hot summer months while combating flies and other pests. One year, I picked tons of tomatoes and it was actually fun! From the field to my kitchen to the canning jars, we enjoyed fresh salsa for months! It was quite the experience but let’s just say I buy pre-picked now.
We also have produce stands where local farmers sell their wares. One man just backs his truck up in town and sells corn on the cob, picked that morning. Sadly they’ve all closed down now but we’ll be just fine! After all, I’m thankful, that in the midst of a pandemic, we are able to get everything we need…feeling so very blessed!
Loaded with sweet corn, red potato, carrots, celery, red bell pepper, garlic, onion, spices, chicken broth and creamy half and half, I think this Fresh Corn Chowder will hit the spot, no matter what season it is!
Fresh Corn Chowder
- 1 T butter
- 1 onion
- 2 garlic cloves
- 2 stalks celery
- 2 carrots
- 1 red bell pepper
- 2 T fresh parsley
- 2 medium red potatoes
- 6 ears corn on the cob (or 4 cups)
- 4 cups chicken broth
- 2 tsp garlic granules
- 2 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup milk or half & half
- 2 T corn starch
Chop onion and garlic. Clean and chop celery, carrots, and red bell pepper. Partially peel, clean and chop the red potatoes. Cut corn from the cob. Put the butter in the bottom of a soup pot on medium heat. Once melted, add the onion and garlic. Sauté for 2 minutes, then add the celery, carrots, red bell pepper and parsley and continue sautéing until on medium heat for another 3-5 minutes.. Add corn, potatoes and spices. Stir in chicken broth, bring to a boil, reduce heat and simmer for 20 minutes or until the carrots and potatoes are fork tender. Add corn starch to the half and half and whisk to combine. Pour into the soup mixture and continue to simmer and stir until thickened. Adjust seasonings to taste. Garnish with bacon bits, serve with crusty bread and enjoy!
- If you don’t have fresh corn, just use frozen. The soup will still be good.
- If you don’t have fresh parsley, substitute 2 teaspoons dried parsley.
- I like to leave a little of the red peel on the potatoes for color. I clean them really well and peel all the ugly spots and sprouts (eyes) off.
- If you want an even thicker soup, don’t add more corn starch as it can alter the flavoring of the recipe. Just scoop 1 cup of the soup out and blend until smooth; then add back into the pot and simmer a bit more until the soup thickens up.
- For a vegetarian option, use vegetable instead of chicken broth and leave the bacon garnish off.