free of gluten and top 9 allergens
With sweet corn in season, it’s time for corn chowder. Made with veggies, fresh summer corn, and chunks of tender potatoes, it’s hard not to resist warming up with a bowl.
Easy to make with either fresh or frozen corn, it’s a great chowder not only in summer, but year-round. Pureeing some of the corn kernels creates a creamy texture without having to add cream or flour.
mise en place
Fresh or Frozen Corn
Fresh or frozen corn can be used in making this delicious chowder.
When working with fresh corn, place the bottom of the corn on a cutting board and securely hold the pointed end upright. With a chef’s knife, carefully cut downwards on the ears of corn, removing the kernels. About 6 medium ears of corn will yield 3 cups of kernels.
Making the Chowder
- Sauté onions and celery for 5 minutes.
- Add corn and vegetable broth; simmer for 15 minutes. Transfer in batches to a blender and puree until smooth. We prefer a high speed blender over a food processor or an immersion blender as a blender does a better job of pureeing the corn kernels.
- Return puree to the saucepan.
- Add diced potatoes, rosemary, thyme, salt, pepper, additional corn and broth. Cook for 10 minutes, stirring occasionally. Add chopped red bell peppers and cook another 5 minutes.
- Portion into bowls and garnish with chives or parsley, if desired.
Corn Chowder
Yield 4-6 Servings
Free of: gluten and top 9 allergens.
A great chowder not only in the summer, but year-round.
Ingredients
2 tbsp vegetable oil
1 cup diced yellow onion
1/2 cup diced celery
1/8 tsp plus 1/2 tsp salt, divided
3 cups fresh (about 6 medium ears) or frozen corn kernels (thawed), divided (2 cups + 1 cup)
3 cups vegetable broth, divided (2 cups + 1 cup)
2 cups red potatoes, peeled and cut into 1/2-inch cubes
1 tsp minced fresh rosemary
1/2 tsp fresh thyme
1/4 tsp ground black pepper
1/2 cup diced red bell pepper
2 tbsp chopped chives or chopped parsley, optional garnish
Instructions
- In a heavy 3-quart sauce pan, heat oil over medium heat. Add onions, celery, and 1/8 tsp salt and cook for 5 minutes, stirring occasionally.
- Add 2 cups of corn. If the corn is fresh, cook for about 3-5 minutes, until corn starts to soften, stirring occasionally. If frozen and thawed, skip the 3-5 minute cook time. Pour in 2 cups of broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, for 15 minutes. Transfer in batches to a high speed blender and puree until smooth. We prefer a blender over a food processor or an immersion blender, as a blender does a better job of pureeing the corn kernels.
- Return puree to sauce pan over medium-low heat. Add potatoes, rosemary, thyme, remaining ½ teaspoon salt, pepper, remaining 1 cup of corn and remaining 1 cup of broth. Cook for 10 minutes, stirring occasionally.
- Add bell pepper and cook another 5 minutes until chowder is thick and creamy. The recipe yield is about 6-1/2 cups.
- Garnish with chives or parsley, if desired.
Courses Soups & Salads
This sounds amazing! We don’t tolerate onions well in our house (FODMAPs) and I’m wondering if I could substitute scallions or shallots, since those are well tolerated. If so, would it be an even exchange, or would the amounts differ? Thank you!
Hi Tara,
Great question! Let’s start with shallots. Substitute 3/4 cup of minced shallots for the 1 cup of diced onions.
We wouldn’t recommend scallions, unless you use them as a garnish.
If leeks are not an issue, they would be a great substitution in equal amounts (leeks and potatoes are a classic combination). Be sure to use only the white and light green parts of the leek. Cut off the root end and the tough dark green parts (can save for making fresh stock). Slice down the center lengthwise and rinse to remove dirt and sand. Then thinly slice into half moons.
Let us know how it turns out.
Thanks for the question,
Joel and Mary