If you're like me, and didn't get a chance to use up your corn last week, here's a very simple and delicious corn chowder recipe.
1 onion, diced1 clove garlic, minced
Pinch red pepper flakes
Salt and pepper
5 ears of corn
3 carrots, diced
1 potato, peeled and diced
4 cups chicken stock
Fresh basil and diced tomatoes for garnish
Cut the corn off the cob and reserve the husks.
Heat 2 tbsp olive oil in a large stock pot. Cook onions and salt to taste until translucent. Add garlic and red pepper flakes and cook until fragrant. Add the corn, stir to combine and cook for 5 minutes, stirring occasionally. Add carrots and potato and cook for another 5 minutes. Add the stock and the husks and bring mixture to a boil. Let simmer for 30 minutes.
Take the soup off of the heat and remove the cobs. reserve 1 cup of the mixture and using an immersion blender purée the soup until creamy. Stir in the reserved 1 cup of vegetables. Add salt and pepper to taste. Serve with basil, diced tomatoes, and additional pepper.
Posted by Erin Hotchkiss