Creamy Corn Chowder

 Creamy Corn Chowder

 

 

 

 

 

 

 

 

 

I love this soup.  I love most soups that are rich and creamy but this one really stands out in the crowd of my soup recipes.  I love the sweetness of the corn and the crunch of the kernels.  I love the soft touch of cheese, even though I use extra sharp.  And the potatoes are cooked just right to give it that hearty, stick to your ribs texture.  You will love this soup!

 

 

Creamy Corn Chowder

 

2 tablespoons butter

1 small onion, peeled and chopped

1 large potato, peeled and cut into small cubes

2 tablespoons all-purpose flour

1 cup chicken stock

1 cup heavy cream

1 bag of frozen corn

1 can of crisp corn (not drained)

1 tablespoon chopped fresh parsley

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne (optional)

1 cup grated sharp cheddar cheese, plus more to sprinkle

salt and black pepper to taste

 

Melt the butter in a saucepan with a heavy bottom. Add the onion and diced potatoes and cook over medium-low heat, stirring occasionally until the onion is softened without browning.

 

 

 

 

 

 

 

 

 

Stir in the flour. Cook and stir for about 2 minutes watching it constantly so it doesn’t start to brown. You just want to cook the flour taste out of it. 

 

 

 

 

 

 

 

 

 

 

 

Whisk in the chicken stock and the cream and turn the heat to medium high until soup starts to boil. Reduce the heat to medium low and cook for about 30 minutes whisking to make sure it doesn’t burn on the bottom. You want the potatoes to be just tender, not too soft.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in the corn, parsley, salt and pepper and nutmeg. Simmer for a further 5 to 6 minutes until heated through.  If soup is too thick, add water and stir until you get the consistency you want.

 

 

 

 

 

 

 

 

 

 

 

 

Turn heat to simmer and stir in the cheese. Keep stirring until cheese is completely melted and soup is smooth. Season to taste with additional salt and black pepper. Add cayenne if you want a kick. Serve hot with some additional cheddar sprinkled over top.

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