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Classic Corn and Vegetable Chowder

Classic Corn and Vegetable Chowder
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A creamy and comforting vegetable chowder packed with fresh corn, potatoes, and savory aromatics, perfect for a cozy meal.

Ingredients

Scale
  • 3 ears corn (kernels removed and reserved, cobs kept)
  • 3/4 lb potatoes (peeled and cut into 1/2-inch cubes)
  • 4 cups chicken stock
  • 1 bay leaf
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large onion (diced)
  • 3 garlic cloves (minced)
  • 1 medium carrot (diced)
  • 1 celery rib (diced)
  • 1 bell pepper (diced)
  • 1/2 lb potatoes (peeled and cut into 1/2-inch cubes)
  • 1 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • Freshly ground black pepper
  • 2 tbsp fresh basil (chopped)

Instructions

  1. Place corn cobs, 3/4 lb potatoes, chicken stock, and bay leaf into a large pot.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low and simmer for 20 minutes until potatoes are completely soft.
  4. Remove corn cobs and bay leaf from the pot.
  5. Carefully blend the potato mixture until completely smooth using an immersion blender or regular blender.
  6. Set the blended stock aside.
  7. Heat butter and olive oil in the same large pot over medium heat until the butter is foaming.
  8. Add diced onion to the pot.
  9. Cook onion for 5-7 minutes, stirring occasionally, until softened and translucent.
  10. Stir in minced garlic.
  11. Cook for 30 seconds until fragrant.
  12. Add diced carrot, celery, bell pepper, reserved corn kernels, and remaining 1/2 lb potatoes to the pot.
  13. Stir to combine with the aromatics.
  14. Cover the pot and cook on low heat for 15 minutes, stirring occasionally, until all vegetables are tender.
  15. Pour the blended corn stock from earlier into the pot with the cooked vegetables.
  16. Bring the chowder to a gentle boil over medium-high heat.
  17. Reduce heat to low and simmer for 2 minutes to allow flavors to meld.
  18. Season with salt, smoked paprika, and freshly ground black pepper to taste.
  19. Ladle the chowder into bowls.
  20. Garnish each serving with fresh chopped basil.

Notes

Using fresh corn on the cob provides the best flavor and allows for a rich, corn-infused stock.
Ensure potatoes in the stock base are very soft before blending for a perfectly creamy chowder.
Dice vegetables uniformly so they cook evenly and provide a consistent texture.
Taste and adjust seasonings at the end to suit your preference.

Find it online: https://familiesrecipes.com/classic-corn-and-vegetable-chowder/