Go Back

Simple Summer Corn Chowder

Summer Corn Chowder
Print

Ingredients

  • 2 tbsp extra virgin olive oil
  • 3/4 cup yellow onion, finely diced about 1/2 medium onion
  • 1/2 cup celery, diced small about 2 stalks
  • 4 cloves garlic, minced
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 lb yukon gold potatoes, cut into 1/4 inch cubes
  • 4 cups fresh corn, cut off the cob about 4 corn cobs
  • 2 tbsp arrowroot starch
  • 4 cups chicken stock or vegetable stock
  • 1 tsp dried thyme
  • 1/4 tsp cayenne (optional)
  • 1/2 tsp smoked paprika
  • 2/3 cup unsweetened, full fat coconut milk (you can sub heavy cream)

Instructions

  • In a large pot or dutch oven, heat olive oil over medium heat. Add the onions, celery and garlic. Cook, stirring, until vegetables are tender, about 4 minutes. Season with kosher salt and pepper.
  • Add the corn and arrowroot starch. Stir until well combined.
  • While stirring, slowly pour in the broth until it is well incorporated.
  • Add the potatoes, thyme, cayenne (if using) and smoked paprika. Stir to combine and bring to a boil. Once it reaches a boil, reduce heat to a low, simmer and cook, uncovered and stirring occasionally, until the potatoes are tender, about 10 minutes.
  • When the potatoes are tender, ladle 3 cups of the soup to a food processor or blender and blend until smooth. Transfer back to the soup and stir to combine.
  • Stir in the coconut milk and continue to let the soup simmer, uncovered, for 8 to 10 more minutes, allowing the soup to thicken a bit more.
  • Taste the soup and adjust seasonings, if desired.
  • Serve and enjoy! I garnish mine with a drizzle of olive oil, some fresh cut summer cherry tomatoes, and a little microgreens for garnish.