Aw, shucks! Another corn recipe.

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.

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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!

VegCorn

 

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.
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