Simple Summer Soup : Corn and Cheddar Chowder

 

If, like us, you're still buying corn at the market because it's in season, inexpensive and delectable, and if, like us, you're feeling a little fatigued of corn-on-the-cob making an appearance each night at the dinner table, this soup is for you.

Made with a handful of basic foods you're likely to have on hand, at home, this is an easy-to-make late-summer soup infused with a just enough spice to remind us that fall really is right around the corner.  The simple simmer of a few ingredients makes this a dinner that can be pulled together quickly using the best of the season in a fresh way.

Place 1 lb. of new potatoes (cut into a large dice and left unpeeled) in a large pot.  Cover with three cups of water, a handful of fresh thyme and 2 teaspoons of kosher salt.  Bring to a boil, then reduce heat and allow to simmer for 10-15 minutes. 

While the soup simmers, chop 1 large spanish onion.  Add 1 tablespoon butter and 1 tablespoon olive oil to a skillet and heat over medium-high.  Saute the onion until translucent and slightly browned (about 12 minutes).

While the onion is cooking and the soup is simmering remove the kernels from six ears of corn. Place the the corn in a bowl or baking dish and scrape the kernels off by running your knife down the side of each ear. Using a bowl will make it easy to collect the kernels and far less mess will be made. Set aside.

 

Chop three green onions, green and white parts and discard ends.  Set aside.

When the onions are cooked, add them to the pot of simmering soup. Also add the corn, green onions, 1 cup of milk, 1/3 cup half & half and 1 cup of chicken or veggie stock.  Stir well, increase the heat to high, and bring the soup back to a boil and bubble it for 7-8 minutes.

Add 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 10 grinds of fresh ground pepper to the soup.  Stir well.  Reduce heat to low and add 1 cup grated extra-old sharp cheddar.  Once the cheese has melted stir soup and ladle into bowls (be sure to remove the stems of thyme from the pot before serving).

Enjoy!

Corn and Cheddar Chowder, adapted from Love Soup

• 1 lb new potatoes, diced and unpeeled
• 3 cups water
• 6-7 sprigs of fresh thyme
• 2 teaspoons kosher salt
• 1 large spanish/yellow onion
• 1 tablespoon butter
• 1 tablespoon oil
• 4 cups of corn, scraped from 6-7 ears of corn
• 3 green onions
• 1 cup milk
• 1/3 cup cream
• 1 cup chicken stock
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 10 grinds fresh ground pepper
• 1 cup grated extra-old sharp cheddar cheese

Clean the potatoes and cut into a large dice.  Place them in a soup pot and cover with the water, fresh thyme and salt.  Bring to a boil, reduce heat and simmer for 10-15 minutes.

Chop the onion and saute in the butter and oil until translucent and slightly browned.  While the onion cooks, remove the corn from the ears and set aside.  Slice the green onions, ends removed, and set aside.

Once the onions have cooked add them to the potatoes.  Also add the corn, green onions, milk, cream and stock.  Bring to a boil and allow to bubble for 7-8 minutes.  Add the cumin, paprika and pepper and stir well.  Lower the heat and add the cheese, allowing it to melt completely.  Serve and enjoy.

.......................................................................................................................

Congrats to Emma for winning the Goodbyn Lunchbox!  And thank you to everyone for entering and for your fabulous comments.

Comments

[leah]

holy crow-ly! i made this soup for dinner this evening and we all loved it! one of the best soups i have had in a while. i also really appreciated that it wasn't a soup that took very long. now that i am working out of the house every day, i need more recipes like this that take less than an hour to make.

this one is a keeper!

[Jan Scott]

Thanks, Leah! Im so glad you all enjoyed it.

Sent from my iPhone

[Rae Grant]

Jan, this looks great! Perfect for this upcoming chilly weekend.

[Leslie]

Yum! Made this for dinner tonight, a slightly less spiced version for my little ones: left out the cumin, and cut down the paprika very slightly. EXCELLENT flavor. I also didn't have any stock, so I just used water, and the flavor was still incredible. Thanks for this great recipe!!