A delicious and creamy soup made with fresh corn and potatoes. Perfect as a first course option for any meal.
Ingredients
Soup Base
- Fresh Corn — 3 cups (500g)
- Potatoes — 2 medium-sized (300g)
- Onion — 1 medium-sized (150g)
- Celery — 2 stalks (100g)
- Garlic — 2 cloves
- Vegetable Stock — 4 cups (1 liter)
- Butter — 2 tablespoons
- Flour — 2 tbsp
- Milk — 1 cup (240ml)
- Salt — 1 teaspoon
- Black pepper — 1/2 teaspoon
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Cooking Instructions!
Start by shucking and removing the kernels from the fresh corn.
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. Cook for an additional 2 minutes to cook off the raw flour taste.
Add the vegetable stock and diced potatoes to the pot. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Meanwhile, puree 1 cup (250g) of the corn kernels in a blender or food processor until smooth. Set aside.
Once the potatoes are tender, add the pureed corn, remaining corn kernels, milk, salt, and black pepper to the pot. Stir well to combine.
Simmer the chowder for an additional 10 minutes, stirring occasionally.
Serve hot and garnish with fresh herbs, such as parsley or chives, if desired.
