This soup is the essence of summer: light, rich, and full of sweet corn flavor. This isn’t a super thick and creamy winter chowder, but is delicious all the same. And quick, too. It comes together in just about 15 minutes. Can you imagine that—a perfect summer soup in just 15 minutes?!
This version is hearty and fully vegetarian. I use a homemade corn stock that couldn’t’t be easier to make. (Seriously. If you can boil cobs, you can make this stock and it stores well so that you can make it ahead of time.)
If you don’t want to make corn stock, but you want to keep this vegetarian, substitute vegetable stock. If you don’t care about keeping it vegetarian, then use chicken stock and maybe—just maybe!—throw in some bacon. Brown it, set the crispy bits aside, and use the rendered fat in lieu of (or in combination with) the butter called for at the beginning of the recipe.
This is yet another excuse to eat corn and enjoy the last tastes of summer. How can you resist?!
Quick ‘N Simple Corn Chowder
Recipe by Stacie Billis of One Hungry Mama
- 3 tablespoons butter
- 1/2 onion, chopped
- 1/2 cup diced carrot
- 3 tablespoons canned green chilies (optional)
- 1 1/2 cups corn kernels cut off of the cob
- 3 tablespoons sour cream
- 2 tablespoons corn meal or masa flour
- 4 cups corn stock (you can substitue vegetable or chicken stock)
- 1/4 cup milk or (for an even creamier soup) heavy cream
1. Melt butter in a large pot set over medium heat. Sautee onion, carrot and chilies until soft and fragrant.
2. Add corn and sauté about 3 minutes until just soft. In the meantime, whisk sour cream and masa flour into broth.
3. Add broth/sour cream mixture and milk to the sautéed vegetables. Allow to come to a soft boil before turning the heat down to medium-low. Simmer for 10 minutes to allow all the flavors to come together. Serve hot! Allow leftovers to cool completely before covering and storing in the fridge for up to three days or the freezer for up to three months.