Creamy Corn Chowder

Prep Time:

15 Minutes

Cook Time:

40 Minutes

Serves:

6 Servings

Level:

Easy

Ingredients

4 tbsp - Butter

6 - Scallions *Chopped

1 - Red Bell Pepper *Chopped

5 Ribs - Celery *Chopped

1 - Large Carrot *Chopped

1/2 - Sweet Onion *Chopped

5 - Fingerling Potatoes

2 - Bay Leaves

4 cups - Fresh Corn (6-8 Ears) (Split into 2 Cups & 2 Cups)

3 tsp - Kosher Salt

4 cups - Vegetable Stock

2 cups - Whole Milk

1/4 tsp - Ground Black Pepper

Garnish with: Paprika, Tarragon, Red Chili Flakes, Sour Cream and/or Chives

In a large pot, melt butter over low heat. Add 4 tbsp of chopped scallions, bell pepper, celery, carrots and sweet onion. Sweat on low heat for 10 minutes or until soft.
Add potatoes, bay leaves, 2 cups of fresh corn and kosher salt. Add in broth and bring to a boil. Then reduce heat and low it to simmer for 15 minutes. Stirring from time to time.
In another pot, add 2 cups of corn and whole milk. Blend with an immersion blender. (You can use a food processor or blender as well)
Stir corn mixture into the large pot with the vegetables. Add additional seasoning. Simmer to allow the soup to thicken for 10 - 15 minutes.
Remove Bay Leaves and garnish with: Paprika, Tarragon, Red Chili Flakes, Sour Cream and/or Chives