At the end of summer, I make a double batch of this corn chowder. One for immediate consumption and one for the freezer. Nothing like a big bowl of this soup on a cold fall day to make sweater weather a bit more tolerable.
- 4 ears corn, shucked and cores reserved
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, minced
- 1 carrot, chopped finely
- 1 bay leaf
- 1 tsp smoked paprika, optional
- 1 large russet potato, peeled and grated
- 4-5 cups milk
- 1/2 cup whipping cream, optional
- Green onions for garnish
Place the corn cores, onion, garlic, carrot, bell pepper, milk, bay leaf and smoked paprika in a large pot and cook gently over medium low heat. Once the mixture is hot and almost boiling, torn down the heat to the lowest setting. Cook uncovered for 20-25 minutes.
Fish out the corn cores and the bay leaf and add the potato. Simmer uncovered for another 15 minutes until the potato is soft. The mixture should be thick but if it’s too thick, thin with some water or more milk if necessary. For a super thick and velvety soup, you can blitz the soup at this point before adding the corn. Or leave it for a chunkier soup.
Add the corn kernels and cook 10 minutes without boiling. Add the whipping cream and garnish with green onions. Adjust for salt and pepper.