Yes, I'm making soup again. Yes, I know it's summer, but it's also corn season and all the local farms are bursting with fresh corn on the cob. AND fresh corn from the cob and little chunks of red potatoes make a fabulously flavorful chowder.
Personally, I love soup no matter what the season, even during this brutal heat wave! However, I did make it late at night so not to heat up the kitchen.
This hearty delicious soup is easy and quick to make and contains no dairy or added thickeners. The potatoes become creamy as they cook and the corn releases it's own starch giving the soup the consistency of a thick chowder.
I'm usually not a big corn lover, but there is something about fresh corn on the cob from the local farms that calls my name. I do love eating the crunchy kernels raw right off the cob, and I do love adding the fresh sweet uncooked kernels to soup and salads.
I buy my corn at a local farm that grows Non GMO corn- believe me that's hard to find, so I'm taking advantage of it. I may even freeze some ears for the fall.
It's a hard to tell from the photo, but the soup also has chunks of red peppers and sautéed onions.
If you are not a summer soup lover, why not pin the recipe right now to make in the fall ( yes, you could use frozen corn)
4 ears of fresh ( non- gmo) corn on the cob ( about 3 cups of corn)
5 cups of vegetable broth
2 cups of water or corn broth ( see below)
2 Tablespoons olive oil ( or butter)
1 and 1/4 cups chopped onion
1 large red potato, chopped
1 cup of chopped red pepper
Fresh cracked pepper to taste
How to make corn broth
After you cut the corn off the cob, place the cobs in a saucepan and cover with water ( just to the top of the corn) Bring to a boil and then allow to simmer covered for about 15 minutes. Turn off the heat and allow to sit for another 10 minutes covered before using. Strain and use.
Directions for the chowder
Using a large knife, cut the corn kernels off the cob Heat the oil ( or butter) in a large soup pan. Add the onion and sauté until the onion it is beginning to become soft. Add the potatoes, red pepper, corn and continue to saute and stir for about 5 minutes coating all the veggies. Add the 2 cups of corn broth and 4 cups of vegetable broth ( or 6 cups of vegetable broth) to the sautéed vegetables and allow to cook uncovered for about 15 minutes until the potatoes are very soft and crumbly. Cover and simmer for about 5-10 more minutes. ( If the liquid cooked down- add 1 cup of additional broth or water) My Notes :
When I want a thinner soup, I add more broth or water especially the next day.
I love the idea of making my own corn broth from the cobs, but it does require a little more time. Make your broth the day before or just use all vegetable broth in the recipe if you are in a hurry.