It is officially, unofficially summer! The other day I whipped up a pot of summer corn chowder and thought I would share with you all this delicious way to toss in lots of summer produce. Corn on the cob is one of my favorite summer foods – but serving plates of boiled corn gets a little bit boring during the warm months. I have a few ideas up my sleeve for savoring this delicious summer food, like this corn chowder and my sweet corn salad.
Chowder For Beginners
I know it is easy to be intimidated when you hear the word chowder – it screams fancy restaurant, or waiting in line for a coveted bowl of soup, but I promise even the most beginner cook is a perfect match for this pot of soup.
I like making my soups in a cast iron dutch oven. A dutch oven uses even heat and to make everything perfection. If you haven’t invested in a cast iron dutch oven you need to check out a few of my favorites:
To show you just what a cinch this soup is, check out my how-to video.
Soup Gets Better With Age
Something that I love about making soup is that they are delicious as leftovers. And there is something about leftover soup that is even more delicious than the night before.
A finishing touch I like to add to my corn chowder is sharp white cheddar. It adds that level of richness that you just can’t get from anything other than cheese. Pair this soup with a simple green salad and you’ll have a delicious week night dinner that the whole family will love.
- 1/2 cup butter
- 1 onion, diced
- 2 large carrots, diced
- 1/3 cup flour
- 32 ounces chicken broth
- 1 cup red potatoes, diced
- 2 large zucchini, diced
- 4-5 ears of corn, blanched and cut from cob
- 1 teaspoon thyme
- 1 bay leaf
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 cup heavy whipping cream
- 1 cup shredded sharp white cheddar
- In a cast iron dutch oven melt butter.
- Add onions and carrots. Cook until onions are translucent.
- Sprinkle flour into mixture and stir until it has a nutty fragrance.
- Add chicken broth and potatoes.
- Add thyme, pepper, salt, and bay leaf.
- Bring to a boil and simmer 10 minutes.
- Add zucchini and corn. Simmer 5 minutes.
- Add heavy whipping cream and cheese.
- Serve hot.