RECIPE ALERT: Creamy Corn Chowder

RECIPE ALERT: Creamy Corn Chowder


Corn is in abundance throughout the summer and can be prepared in a variety of ways to enhance its natural sweetness. One of its most popular uses is in corn chowder. Corn chowder is traditionally a comfort food indigenous to New England. Our creamy corn chowder recipe, however, transcends the boundaries of the Northeast and can be enjoyed anywhere at any time! While corn is a summer staple, the beginning of fall is the perfect time to make use of the remaining harvest. Enjoy as much as you desire now, and then keep the rest frozen for use all year long.


(24 servings)

1 pounds of corn

1 whole onion, diced

2 whole carrots, diced

2 ½ pounds potatoes, diced

½ quart heavy cream

1 quart chicken stock (or vegetable stock)

2 ounces corn starch

2 ounces water

1 bay leaf

1 ½ cups basil, shredded

Salt, to taste

Pepper, to taste


Sauté the onions and carrots in olive oil until golden brown. Add the chicken stock, and bring to a boil. Reduce the heat, and let the soup simmer. Add potatoes and bay leafs, and let simmer for 40 minutes. Add the cream, and bring the soup to a boil. Reduce the heat, and let the soup simmer for 10 minutes. Puree ½ of the vegetables, and add back to the soup. Add basil, and thicken the soup with dissolved corn starch. Add salt and pepper to taste, and serve hot. Enjoy, now and later!

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