Corn chowder is always a popular corn recipe, especially in the fall and winter seasons. A great thing about this dish is that it can be made so many different ways, with various ingredients, and still be an amazing add on to any meal.
Corn chowder and butternut squash soup were staples in my home growing up (as well as now,) so I hope you enjoy this recipe!
What you’ll need:
- 1 small sweet onion, peeled and minced
- 1 tablespoon extra virgin olive oil
- 6 ears sweet corn, husk and silk removed, cut from the cobb (or around 4.5 cups from a can if you can’t get your hands on ears of corn.)
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 clove garlic, minced
- ½ teaspoon paprika
- ½ teaspoon dill
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 4 ounces reduced fat cream cheese (room temperature so it melts well)
- ⅓ cup heavy cream
- 1½ cup shredded sharp white cheddar cheese
You might want to try these add ins: Jalapeno, Pablano pepper, celery. Also try bacon as a garnish!
What you’ll do:
- First, you’ll heat a large sauce pan to medium heat.
- Next, you’ll want to add olive oil, minced garlic and minced onion. Sauté for about 2-3 minutes, stirring occasionally. (This is where you’d add the celery.)
- Next, add corn. Sauté for about 2-3 more minutes. (This is where you’d add your peppers.)
- Add vegetable broth, cumin, paprika, dill, salt and pepper and stir well.
- Cover mixture and reduce heat to medium low. You’ll want to let it simmer for about 20 minutes.
- Next, add cream cheese, cream and cheddar. Stir well. Let simmer uncovered for an additional 10 minutes, stirring occasionally.