Creamy Corn Chowder
 
Prep time
Cook time
Total time
 
Recipe By:
: Soup
Serves: 6 servings
Ingredients
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 3 Yukon gold potatoes, peeled and cut into1/2-inch cubes
  • 6 ears of corn, shucked and kernels cut from cob
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 ears of corn, shucked and kernels cut from cob
  • ¼ cup heavy cream
  • 3 scallions, finely sliced
Instructions
  1. Heat the butter in a medium-size pot. Add shallots and cook until translucent.
  2. Add the potatoes, salt, and pepper. Add water to cover potatoes by 1-inch. Bring to a simmer and cook for 15 minutes, until tender.
  3. Add corn and simmer another 3 minutes.
  4. Using a handheld blender, blend ½ of the vegetables to thicken.
  5. Add cream. Do not boil. Taste and adjust salt and pepper to taste.
  6. Serve hot, garnished with scallions.
Recipe by The Gardener Cook at https://www.thegardenercook.com/corn-chowder/