This batch of fresh corn came right around the time I was craving chowder. I looked up recipes online, but a lot of them called for gross stuff like creamed corn in the soup. That was NOT the refreshing summer chowder I was dreaming of! I also wanted some potatoes in my chowder, so I went off searching for "corn and potato chowder". This recipe came from the Whole Foods website , and added cheese into the mix. What that meant was corn chowder perfection. I used my fresh corn instead of frozen junk, and I mixed a little half and half in with my milk for extra creaminess. Joe and I agreed that this was the perfect way to highlight the crunchy, sweet corn. The soup was indulgent without being too rich, and the potatoes added enough bulk to make this really fill you up. We had BLT sandwiches on the side, and thought this was the epitome of a late summer dinner.
Cheddar, Corn, and Potato Chowder
3 tablespoons butter
1 yellow onion, chopped
1 tablespoon flour
32 ounces vegetable broth
2 1/2 cup diced Yukon Gold potatoes (about 4 large)
2 cups frozen yellow corn
2/3 cup milk
1 1/2 cup shredded sharp cheddar cheese
Salt and pepper to taste
Pinch of cayenne pepper (garnish)
Chopped parsley (garnish)
In a large saucepan over medium high heat, melt butter and sauté onion about 5 minutes, until tender. Mix in flour, coating the onion. Add broth and bring to a boil, whisking constantly until smooth. Reduce heat, add potatoes and simmer 20 minutes until tender. Slightly mash potatoes in soup, then stir in corn and milk. Cook another 5 minutes, remove from heat and stir in cheddar cheese. Season with salt and pepper. Garnish, if desired.