Indiana grown corn is the best on the planet. Yep, I’m biased and I make no bones about it. Never have I had corn anywhere else is good as the corn in Indiana. The weather this made things a little rough for the corn in my hometown but better late than never. Once I got my hands on ears this year, I couldn’t stop eating it. I was up to about 2 cobs a day. With no guilt or shame. Once I came own from my corn obsession, I finally got in the kitchen and starting recipe testing with my corn. Yum. Yum. Yum. Good eats happen. Enter corn chowder. Yes, a hot soup in the summer? Why not? Make it now and freeze if you just can’t get into it. Either way. You want this recipe in your arsenal.
What better way to enjoy the sweet, milky, fruit of our labor than with a hearty bowl of corn chowder. Grab a heavy bottomed pot and get to shucking some corn and make this chowder. Your belly will thank you for it. You also get to bring out your hand blender, and you guys know I’m always down for kitchen gadget love. GO for it!
For a fun twist on this recipe, I grabbed a few lobster tails and seasoned them well and cooked them up. I pulled the meat out and served it atop my chowder. WHAT A GAME CHANGER.
Make this soup. Summer’s favorite vegetable is depending on you.
- 6 ears of corn, shucked and set aside
- 1 medium white onion, diced
- 2 tablespoons olive oil
- 3 slices of cooked bacon, diced
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 5 cups chicken or vegetable stock
- 2 cups, yukon gold potatoes, diced
- smoked paprika
- salt and black pepper, to taste
- 1 cup half and half, warmed.
- handful of chopped fresh chives
- In a heavy bottomed pot add diced onions and cook until soft, add minced garlic and cook until slightly softened. Add flour and allow to cook for 2-3 minutes, stirring often.
- Pour in chicken stock and increase heat.
- Add in corn, potatoes, and spices. Stir well to combine. Reduce heat and how to simmer until potatoes are fork tender.
- Just before serving, add in warmed half and half and stir well to combine.
- Using an immersion blender or upright blender, blend half of the soup until smooth.
- Garnish with bacon and your favorite green herb.
- For a fun twist, steam 4-5 lobster tails in heavily seasoned water and remove from shell, chop lobster meat and use as a garnish atop the soup.
Made it with the right ingredients this time. Delicious.
I’m so glad you enjoyed!