I make this corn chowder each September. It is good for the transition from summer time to fall—cozy and comforting, however nonetheless crammed with recent produce.
Each September, I do my greatest to hold on to summer time for so long as attainable. I nonetheless go to the seaside. My fridge remains to be stuffed with summer time produce. However then sooner or later, the temps dip, and I discover myself craving soup. Might it’s that I’m really prepared for fall?
That’s once I make this corn chowder recipe. I consider it as a compromise. It’s full of peppers and candy corn, two of my favourite summer time veggies, nevertheless it’s additionally cozy and comforting—an ideal early fall meal. I made my first batch earlier this week, and it completely hit the spot. I’ve a sense it will likely be on repeat round right here all September lengthy.
Right here’s why I like this corn chowder recipe:
- It makes use of the corn kernels AND the cobs. Waste not, need not! As an alternative of tossing the corncobs immediately, I simmer them within the soup to deepen the corn taste.
- It’s candy and savory. The corn offers this recipe a scrumptious pure sweetness. To steadiness it, I add celery, Outdated Bay seasoning, onion, garlic, thyme, and smoked paprika. I like this candy and savory mixture of elements!
- It’s tremendous comforting. I mix a part of the soup earlier than serving, which thickens the broth and makes it good and creamy. With chunks of potato and corn in there too, it’s so cozy and satisfying!
In case you’re in search of the suitable recipe for this transitional season, I hope you’ll do this chowder. I’m not the one one who’d advocate it, both.
L&L reader Catalina wrote, “It’s good for that early fall in between climate, it’s mild sufficient for hotter days and comfortable sufficient for cooler evenings. It’s a keeper.”
Miranda stated, “This soup was superb and made me so so prepared for fall!”
Get the recipe:
Wish to make this recipe? Listed here are a couple of suggestions:
- Dairy-free? No downside. You may make this soup two methods: with heavy cream for creaminess or with cashews. Simply add the cashews to the blender once you mix a part of the soup—they create an amazingly creamy plant-based chowder!
- It’s good all week. Make this chowder on the weekend, and benefit from the leftovers for lunches all week! The flavors simply get higher because it sits within the fridge. If it thickens an excessive amount of, skinny it with slightly water once you reheat.
