Corn Chowder is an easy and delicious soup with many options. Spice it up by adding some roasted or canned chili peppers (Poblanos are amazing), or add clams or bacon if you’d like to amp up the flavor.


Vichyssoise Corn Chowder
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Recipe type: Soup
Cook time: 
Total time: 
 
Ingredients
  • 2 leeks, washed, sliced and diced, using white and the tender light green parts
  • 3 large Yukon gold or russet potatoes
  • 2 cloves garlic, minced
  • 1 bay leave
  • 1 bouillon cube
  • 3 cups water
  • 1-2 cups milk (optional)
  • 2 cups corn
  • 2 tablespoons vegetable oil or butter
  • 1 tablespoon fresh dill, chives or 1 teaspoon dried herbs (I like Herbs du Provence)
  • 2 tablespoons diced mild green chiles (optional)
  • Salt and pepper to taste
Instructions
  1. Heat 3 tablespoons of oil or butter in a large heavy pot over medium heat.
  2. Add leeks and garlic and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add potato, water, bay leaf and bouillon cube.
  3. Increase heat to high and bring soup to a boil and then reduce heat to a simmer. Cook until the vegetables are very soft, about 20-30 minutes.
  4. Add the corn and heat through.
  5. Remove the bay leaf.
  6. Using a blender or food processor, purée half of the soup until very smooth and then return the puree to the pan and the rest of the soup.
  7. Add enough water/milk to thin it to a consistence that you like and heat thoroughly.
  8. Season with salt and pepper.
  9. Serve with a dollop of sour cream, crème fraîche and herbed croutons.

 

 

Optional:

Add 1/4 to 1/2 cup mild diced green chile peppers (roasted poblano or hatch are good) to the soup after it has been pureed.

Sauté 4 slices bacon until crisp. Add drippings to the soup and top soup with the crisp bacon.

For clam corn chowder -after processing half of the soup and returning it to the pot, add 2 6 1/2 ounce cans of chopped clams and their juice to the soup and heat through.