07.09.19

Simple Summer Corn Chowder

When I think about corn I think about my grandfather, Daddy Don. Daddy Don was a farmer who grew up in Celina, Texas (where I was born and raised, also).  I had an incredibly close relationship with him until he passed away when I was in the 4th grade. One of my most fond memories of him was when he would take us in the summer time to pick corn from his fields. We’d hack off ears of corn for dinner at my grandparents house, and take home a huge basket for ourselves for the week. 

I love the sweet taste of summer corn and there really isn’t anything better than simply grilling it and topping it with butter, salt and pepper in my opinion. However, I love making salads, dips, and even soups with summer corn, too!

Here is a simple Summer Corn Chowder. I’ve cleaned it up by keeping it dairy-free (since typical chowders are filled with heavy cream). I also love the smokey flavor given by the smoked paprika in this dish. It gives it such a rounded, unique taste that makes you want more.. and more!!

So if you are like my family and find yourself with more corn than you can imagine in the summertime, try making this delicious and cleaned up chowder. 

Simple Summer Corn Chowder

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Ingredients

  • 2 tbsp extra virgin olive oil
  • 3/4 cup yellow onion, finely diced about 1/2 medium onion
  • 1/2 cup celery, diced small about 2 stalks
  • 4 cloves garlic, minced
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 lb yukon gold potatoes, cut into 1/4 inch cubes
  • 4 cups fresh corn, cut off the cob about 4 corn cobs
  • 2 tbsp arrowroot starch
  • 4 cups chicken stock or vegetable stock
  • 1 tsp dried thyme
  • 1/4 tsp cayenne (optional)
  • 1/2 tsp smoked paprika
  • 2/3 cup unsweetened, full fat coconut milk (you can sub heavy cream)

Instructions

  • In a large pot or dutch oven, heat olive oil over medium heat. Add the onions, celery and garlic. Cook, stirring, until vegetables are tender, about 4 minutes. Season with kosher salt and pepper.
  • Add the corn and arrowroot starch. Stir until well combined.
  • While stirring, slowly pour in the broth until it is well incorporated.
  • Add the potatoes, thyme, cayenne (if using) and smoked paprika. Stir to combine and bring to a boil. Once it reaches a boil, reduce heat to a low, simmer and cook, uncovered and stirring occasionally, until the potatoes are tender, about 10 minutes.
  • When the potatoes are tender, ladle 3 cups of the soup to a food processor or blender and blend until smooth. Transfer back to the soup and stir to combine.
  • Stir in the coconut milk and continue to let the soup simmer, uncovered, for 8 to 10 more minutes, allowing the soup to thicken a bit more.
  • Taste the soup and adjust seasonings, if desired.
  • Serve and enjoy! I garnish mine with a drizzle of olive oil, some fresh cut summer cherry tomatoes, and a little microgreens for garnish.

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