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Summer Corn Chowder

Photo Credit
Travellight/Shutterstock
The Editors
Yield
Serves 6-8
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Saute
Simmer
Sources
Soups, Chowders, and Stews
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Make the most of summer’s corn bounty! Here’s a wonderful corn chowder recipe—best with the sweet crunch of fresh corn on the cob—or, canned corn if fresh corn is not available.

When you add potatoes, fresh veggies and cream, you’ve got yourself a lovely midsummer’s night meal, hot or cold. 

Feel free to play around with chowder—and remember that bacon is often a lovely and well-received addition.

Ingredients
4 cups chicken stock
4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste
Instructions

Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.

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The Old Farmer’s Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer’s Almanac Editors
 

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Comments

BJ (not verified)

6 years 9 months ago

Cream is too expensive! Out here it is $7 a quart! I use skim milk and thicken it with cornstarch!