Every summer so many folks get excited about the fresh corn being sold at farm stands and in grocery stores. It’s hard to beat the sweet taste of fresh roasted corn. However, some of us get too excited (or maybe just me), and buy more corn in the summer than we can eat. What do I do with all that extra corn? Mix it with all the excess zucchini in my garden to make summer corn chowder!
There are so many different dishes you can make with corn, including cowboy caviar, cornbread, corn fritters, and creamed corn. But one of my favorite dishes is a nice Summer Corn Chowder.
I know, I know! A lot of you probably can’t imagine eating a hot soup at the end of summer, maybe it was enjoyable for me being in the cool Seattle Summer. But if you need to wait until the end of September to really enjoy this, I highly recommend just freezing your corn in the freezer!
How to Make Summer Corn Chowder
- 1/2 Yellow Onion
- 1/4 Cup Butter
- 1/4 Cup Flour
- 4 cloves garlic
- 6 cups vegetable broth
- 4 ears corn
- 2 potatoes
- 1 red bell pepper
- 1 zucchini
- 1 tsp black pepper
- 1 tbsp garlic powder
- 4 limes
- 1/2 bunch cilantro
- 1 cup cheddar cheese (Can’t recommend Beecher’s flagship enough).
- Chop onion finely. Melt butter in a sauce pan over medium-low heat. Cook onion until translucent.
- Add remaining butter, then slowly whisk in flour until well combined.
- Next add vegetable broth by the cup, whisking well until well combined. Stir in garlic and corn kernels. Cover with a lid and cook until corn is soft.
- When corn is done cooking, blend with immersion blender. Dice potatoes and add to soup. Cook for ~10-15 minutes until tender.
- Chop red bell pepper and zucchini. Add to soup with spices, lime juice, and cheddar cheese. Cook for another 5 minutes.
- Plate and top with cilantro.
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