Print

Potato Corn Chowder

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 2 reviews

This potato corn chowder is creamy and hearty without being heavy, thanks to sweet corn, red potatoes, and white beans. Simmering the corn cobs adds big flavor to this vegetarian soup.

Ingredients

Scale
  • 1 yellow onion
  • ½ red bell pepper
  • 3 carrots
  • 2 cloves garlic
  • 1 pound red skinned potatoes
  • 6 ears corn
  • 15-ounce can white beans
  • 3 sprigs fresh thyme
  • 2 tablespoons butter
  • 1 bay leaf
  • 6 cups milk
  • ¼ cup cornmeal or masa
  • 2 teaspoons kosher salt
  • Fresh ground pepper

Instructions

  1. Dice the yellow onion and red pepper. Peel and dice the carrots. Mince the garlic. Dice the potatoes. Cut corn off of 6 cobs (if possible, use a bundt pan: place the corn cob in the center ring and cut the corn down into the pan). Reserve the cobs. Drain and rinse the white beans; set aside. Remove the leaves of thyme and set aside.
  2. In a large pot, melt 2 tablespoons butter. Saute the onion and bay leaf 4 minutes, until soft. Add the carrots, red pepper, and garlic, and saute for 4 minutes. Add corn kernels, corn cobs, potatoes, and milk. Bring to a boil. Then simmer, covered, for about 15 minutes, stirring occasionally.
  3. Remove the corn cobs and bay leaf. In a small bowl, mix the cornmeal or masa with ¼ cup water, then add to pot. Add the kosher salt, white beans, and fresh thyme. Heat through for about 5 to 10 minutes, until the vegetables are tender and the soup is thickened a bit (mash down lumps of cornmeal if any occur). Serve warm.

Find it online: https://www.acouplecooks.com/corn-white-bean-chowder/