One-Pot Corn and Potato Chowder
The body of this chowder comes from simmering the stripped corn cobs directly in the broth. This step extracts their natural starch and sweetness, creating a thick base with a pronounced corn flavor that you can't get from just using kernels.
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Ingredients
Ingredients (~4 servings)
- 3 ears fresh corn about 3 cups of kernels
- 2 tsp olive oil
- 2 tsp butter
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1-2 cloves garlic minced
- 1 tsp kosher salt divided
- 1/4 tsp ground black pepper
- 1 1/2 tsp minced fresh thyme
- 1 pinch ground cayenne pepper
- 2 2/3 cups low-sodium vegetable broth
- 8 ounces small yellow potatoes cut into ½-inch pieces
- 1 1/3 cups whole milk
- 1 1/2 Tbsp minced chives
Instructions
- Cut corn kernels from cobs, scrape cobs for remaining bits and milk. Reserve cobs.
- Heat oil and butter in large pot over medium heat. Cook onion and celery 3-4 minutes until soft.
- Add garlic, 1/2 tsp salt, pepper, thyme, and cayenne. Cook 1 minute.
- Add broth and corn cobs to pot. Simmer 10-15 minutes.
- Remove cobs. Add potatoes, simmer 10 minutes until nearly tender.
- Add corn kernels, milk, and remaining salt. Reduce heat to low, simmer 5 minutes until potatoes are done.
- Stir in chives and serve.
Notes
Keep heat low after adding milk to prevent curdling. Adjust seasoning to taste before serving.
Tried this recipe?Leave a comment below & let me know!