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Fresh Corn
Sibby Barrett

Corn Chowder

Celebrate the bounty of summer with this easy and delicious soup
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 10
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 tablespoons olive oil
  • 2-4 cloves garlic minced
  • 1 small sweet onion chopped
  • 2 small green onions, thinly sliced green and white parts
  • 1 cup red or green bell pepper chopped
  • 1 large carrot diced
  • 1 17 ounce can or frozen creamed corn
  • 2 cups corn kernels fresh or frozen
  • 4-6 cups vegetable or chicken stock
  • 1 1/2 cups peeled russet potatoes diced
  • 1-2 tablespoons chipotles diced, optional
  • 1/2-1 cup half and half
  • salt and pepper to taste
  • squeeze of fresh lemon juice

Method
 

  1. Heat olive oil in a large sauté pan or saucepan.  Cook garlic and onions until they become translucent, about 3 minutes.  Add bell pepper and carrot and cook for a few minutes more.  Add all remaining ingredients except the half and half.  Cook until potatoes are tender.  Reduce heat to a low simmer, add half and half and salt and pepper to taste. Just before serving, add lemon juice. Serve with a drizzle of pesto or Salsa Verde if desired.