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Corn Chowder

Corn Chowder
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Thank you Love & Lemons for the recipe!

Ingredients

  • 6 ears fresh sweet corn (husks and silks removed)

  • 2 Tbsp butter

  • 1 medium yellow onion (chopped)

  • 3 celery stalks (chopped)

  • 1 red bell pepper (stemmed, seeded, and diced)

  • 3 garlic cloves (chopped)

  • 5 cups water

  • 4 medium Yukon Gold potatoes (chopped)

  • 2 tsp Old Bay Seasoning 

  • 2 tsp sea salt 

  • ½ tsp dried thyme 

  • ½ tsp smoked paprika

  • 1 bay leaf

  • Pinches of cayenne pepper

  • ⅓ cup raw cashews

  • 1 + ½ Tbsp fresh lemon juice

  • Chopped chives (for garnish)

  • Freshly ground black pepper

  • Sour cream (for serving)

Instructions

  1. Slice the kernels off of 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 them aside. 

  2. Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper to cook, stirring occasionally for 8 minutes or until everything is 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. 

  3. Remove and discard the corn cobs and bay leaf. Add the corn kernel and milky corn liquid to the pot and simmer for 10-15 minutes, or until the potatoes are tender. 

  4. 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. 

  5. Garnish with chives and serve with dollops of sour cream, if desired.

Find it online: https://shesafullonmonet.com/best-fall-dinner-recipes/