Woke up this morning and realized three things:
1) Mother Nature made it very clear she is “in-charge”.
2) I found leftover corn-on-the-cob in the fridge.
3) When it is September 13th and 45 degrees outside, I have a need to make a pot of soup and enjoy the sunshine because the temperature could be worse!
So here is my Corn Chowder recipe I put together with the leftover corn. The perfect lunch or dinner starter.
1 tablespoon butter
2 tablespoon olive oil, divided
1 large onion, diced
2-3 garlic cloves, minced
3-4 sprigs of fresh thyme (I use the entire sprig)
2 tablespoons unbleached white flour
3 cups chicken broth (low sodium preferred)
1 cup half & half
2 medium Idaho potatoes, scrubbed and diced
3 ears of corn (about 3 cups), fresh/raw, cooked on the cob or frozen in a bag
Kosher salt and freshly ground black pepper
¼ cup chopped fresh parsley leaves
- Heat butter and 1 tablespoons olive oil in medium pot over medium-high heat. Add onion, garlic and thyme sprigs; sauté until vegetables are soft, about 8-10 minutes. Dust with flour and stir to coat well; sauté another 30 seconds.
- Add broth, increase heat to high and bring to boil. Reduce heat to medium and simmer until potatoes are tender.
- Add corn to soup and season with salt in pepper. Simmer about 10 minutes or until corn is tender.
- Stir in parsley and add a splash of remainder of olive oil. Add more chicken broth if you prefer a thinner broth.
- Serve hot. Keeps in refrigerator up to 5 days.