Soups, Vegetarian

Corn Chowder

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I’m getting this recipe in at the tail end of Jersey Fresh corn season. Corn Chowder is warm and soothing and is a great way to use up that Jersey corn you have.

You can also make it with frozen corn when fresh isn’t in season, or if you just want less work to do. Cutting the kernals off the cob can be a pain in the bootie, for sure. But the energy is sooooo worth it.

Now that my little guy is currently a gigantic guy, I do rock out a jalapeno pepper in the soup. But back during the toddler days I skipped the hot stuff.

I strongly encourage topping with a bit of shredded cheddar jack. A chopped chive or two would be a nice touch, as well.

Jack's Corn Chowder
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Jack’s Corn Chowder

Recipe by Bobby Deen from From Momma's Table to MineCourse: SoupsCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 1 Tbsp. low-calorie butter substitute spread (The Jersey Girl uses unsalted butter)

  • 1/2 cup finely chopped onions

  • 1/2 cup finely chopped carrots

  • 1/4 cup finely chopped celery

  • 1 jalapeno pepper, minced (optional)

  • 1 garlic clove, finely chopped

  • 3 cups fresh or frozen corn kernels

  • 2 cups low-sodium chicken broth

  • 1 small potato, peeled and cut into chunks

  • 1 1/2 cups whole milk

  • Pinch of nutmeg, preferably freshly grated

  • White pepper to taste (The Jersey Girl uses black pepper)

Directions

  • In a medium pot, melt the butter substitute over medium heat. Add the onions, carrots, celery (and jalapeno if using) and cook, stirring frequently, until the onions are softened, 3 to 5 minutes. Add the garlic and cook for 30 seconds. Add the corn and chicken broth and bring to a boil over medium-high heat. Lower the heat and simmer for 10 minutes.
  • Remove 1 cup of the soup and puree in a blender or food processor; return the pureed soup to the pot.
  • Meanwhile, in a small saucepan, cover the potatoes with cold salted water. Bring to a boil over medium-high heat and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain and place in a blender or food processor. Add the milk and puree until smooth.
  • Add the potato mixture to the soup and season with nutmeg and pepper. (The Jersey Girl also uses a pinch of salt.)

    Please note: The Jersey Girl used unsalted butter instead of butter substitute and she used black pepper instead of white pepper. She seasons the soup with a pinch of salt and serves the soup topped with shredded cheddar jack cheese.

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