Corn & Potato Chowder
1 Tablespoon, Olive Oil
1 Tablespoon, Butter, unsalted
1 White Onion, chopped
1 Sweet Yellow Pepper, seeded & chopped
2 Cloves, Fresh Garlic, minced
2 Tablespoons, All-Purpose Flour
1 Tablespoon, Fresh Thyme, chopped
4 Cup, Chicken Broth
1/4 Cup, White Wine
3 Cups (about 10 ears), Fresh White Corn on the Cob *(can use white corn also)
3 Cups, Yukon Gold Potatoes (medium-sized), about 3-4 Potatoes, diced/cubed (bite size pieces)
1/2 Teaspoon, Paprika
Few Large Pinches, Kosher Salt
1 Teaspoon, White Pepper
Pinch, Cayenne Pepper *if you like your soup to be spicy
Heavy Cream Substitute:
2 Tablespoons, Butter, unsalted
3 Tablespoons, All-Purpose Flour
1/2 Cup, Whole Milk
1/2 Cup, Chicken Broth
Pinch, White Pepper
Place the flour into a small bowl with the paprika, S&P and mix together. Set aside.
Place a large pot on the stove over medium-high heat. Once the pot is hot, add the butter. Once butter is melted, add the Olive Oil. Once hot, add the onions and saute for about 5 minutes. Add the yellow peppers and stir. Continue cooking until soft, about 10 minutes or so. Add garlic, and cook for 1 more minute. Turn heat to medium-low, add the flour mixture and stir well. Cook the flour off for a few minutes.
Add the wine and stir again. Cook for about 10-15 minutes then add the chicken broth and diced potatoes. Turn heat to medium-high again and bring the mixture to a boil. Once boiling, turn heat back to medium-low and cook for 15 minutes. Cut the corn off of the cob, add it to the soup and cook for another 15 minutes or until the potatoes are fork tender.
Remove about 2-3 Cups of the soup and set aside. If you like the soup to be chunkier, than remove about 1/2 of the soup. Using an immersion blender, puree the soup that is still in the pot.
Make the Cream: in a small saucepan, over medium-low heat, add the butter. Once the butter is melted, add the flour and whisk. Let the flour cook for a minute or 2. Then slowly add the broth while whisking. Once the broth is added, slowly add the milk and continue to whisk. Season with S&P (white pepper). Whisk until it is thick & creamy and there are no lumps left. While stirring the soup, slowly pour the cream mixture into the pot of soup. Add the reserved soup back to the pot and stir. Taste and adjust seasoning if needed.
Ladle into bowls or mugs. Garnish with your favorite toppings *(suggestions below).
- Scallions, chopped *use green & white parts
- Fresh Chives, chopped
- Fresh Parsley, chopped
- Fresh Cilantro, chopped
- Avocado, diced
- Tomato, diced
- Lime Wedge
- Roasted Red Peppers, diced
- Creme Fraiche
- Sour Cream
- Fresh Loaf of bread for dunking
Cream: Since this is a chowder, it is usually thicker & creamier. Most chowders use heavy cream to achieve that texture. Instead of using heavy cream I made a cream substitute which is much lighter. If you don’t want to use the flour, you could use cornstarch. You could also use 2% milk if you don’t want to use whole milk.
Corn: Try to use fresh corn on the cob. I find that fresh corn on the cob has the best flavor but you can also use frozen if it’s not in season. Occasionally, I will roast or grill my corn first before cutting it off the cob and adding it into the soup. It gives the soup a great flavor. You can reserve a little of the roasted/grilled corn to add as a garnish. It also looks nice with a little char on it.