Name: Corn Chowder
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: . Fresh Sweet Corn; 6 ears fresh sweet corn (husks and silks removed); 2 tablespoons butter or vegan butter; 1 medium yellow onion (chopped); 3 stalks celery (chopped); 1 red bell pepper (stemmed, seeded, and diced); 3 cloves garlic (chopped); 5 cups water; 4 medium Yukon Gold potatoes (chopped); 2 teaspoons Old Bay Seasoning; 2 teaspoons sea salt; ½ teaspoon dried thyme; ½ teaspoon smoked paprika; 1 bay leaf; Pinches cayenne pepper; ⅓ cup raw cashews (*); 1½ tablespoons fresh lemon juice; Chopped chives (for garnish); Freshly ground black pepper; Sour cream or vegan sour cream ((optional, for serving))

Get ready to enjoy a warm, hearty bowl of Corn Chowder that’s bursting with flavor! This delightful dish is perfect for any occasion, and it's so satisfying to make.

Tips for Success

Using fresh sweet corn elevates this chowder to a whole new level. Trust me, you’ll love the sweetness it brings!

Favorite Parts

The blending of cashews gives the chowder a creamy texture without any dairy – it’s a game changer!

Ingredients

Instructions

Prepare the Corn:
Step 1

- Cut the Corn: Slice the kernels off the corn cobs, then use the back of a chef's knife to scrape off the milky liquid that's left on the cob. Snap the cobs in half and set aside.
Step 2

- Cook the Vegetables: Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.
Step 3

- Add the Corn: Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.
Step 4

- Blend for Creaminess: Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.
Step 5

- Serve: Garnish with chives and serve with dollops of sour cream, if desired.

Nutrition

Calories: 320, Fat: 10g, Carbs: 50g, Protein: 8g

Cooking techniques

Simmering allows the flavors to meld beautifully, while blending helps create that irresistible creamy texture.

Variations or substitutions

Feel free to substitute the cashews with silken tofu for a nut-free option, or swap in your favorite herbs to customize the flavor!

Storage tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Notes

For a spicy kick, adjust the cayenne pepper to your liking!