Corn Chowder

Summer corn is coming into season and while this is not the most creative use of these sweet ears, I decided I needed some corn chowder. With the help of an onion and some small potatoes from my community supported agriculture delivery from this week, I made a deliciously satisfying soup.

Corn Chowder
Makes 6 servings
Ingredients
2 tbsp butter
1 large onion, chopped
1/2 cup celery, sliced
2 tbsp flour
1.5 cups milk
1 cup chicken broth
1/2 cup water
6 small potatoes, diced
1.5 cup corn, freshly shaved
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

Directions
Melt butter in a large saucepan over medium heat. Cook onion and celery in the butter until tender, about 6-10 minutes. Stir in flour and cook over low heat, stirring occasionally, for about 2 minutes. Stir in milk, broth and water until blended and bring to a boil over medium heat. Add potatoes, corn, salt, and pepper. Partially cover the pan and cook over low heat for about 30 minutes or until the potatoes are tender. Stir in paprika and serve.


This recipe did not seem like anything special, but it really surprised me. The seasonings are very simple, but this hearty soup contained a world of flavors. Naturally sweet tones from the onion and even the potato are the heart of the dish. The milk and broth picked up a lot of flavor from the roux and the sauteed veggies, including some delightful caramelized bits. The slight sweetness of the paprika rounded out everything and made the soup turn a little darker in color.


I realize that we are entering the peak of summer and a think, milk-based soup is not topping everyone's list. Hot soup + hot weather does not immediately make one think of a good time. But if you need a break from all the seasonal lettuce salads out there, then this soup is an awesome option.