Sweet Corn Chowder – the perfect summertime soup with delicious corn flavor.
One of my absolute favorite vegetables to cook with is corn. I think the reason for it is because you can cook it so many different ways — creamed, whole, on the cob, in a salad, and my new latest favorite way — in soup form like this delicious Sweet Corn Chowder. I made it using the freshest corn on the market — Sunshine Sweet Corn.
During the summer, one of my favorite activities is to visit the local farmer's market and pick up all the freshest ingredients for the meals I plan on making. I buy corn, green onions, tomatoes, asparagus and I get excited just thinking about all the meals I am going to prepare.
Well — thanks to Sunshine Sweet Corn, I never have to wait until the summer again. They offer THE freshest corn all season long — even in the springtime!
Once I found out about Sunshine Sweet Corn, which is grown in Florida, I headed to their website and that is where I discovered the recipe for Sweet Corn Chowder.
It is indulgent, silky in flavor, and full of seasonal taste — even in April and May!
How to Make Sweet Corn Chowder
Start by boiling your corn in the oven. I love that you don't even have to remove the husks. Just char it on all sides.
Then, once you get it done — remove the husks and silk. The cool thing about roasting it in the husk is that when you remove it, the silk comes off super easy and all in one movement.
Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish. I wasn't too sure about this garnish, but they look super cute in the soup and it's awesome to chew on while you are making soup.
Then, the next step is to remove kernels from the remaining 14 ears. Now, my secret to doing this is using two bowls – a big bowl and a smaller bowl. You place the smaller bowl upside down inside of the bigger bowl so that your corn is easier to remove the kernels from.
Now, you are going to break cobs in halves and reserve.
Cooking Process for Sweet Corn Chowder
One thing I do during a process like this when there are multiple ingredients is that I enlist the help of my daughter to do a lot of my chopping. We basically chit-chat about life while she chops away at my veggies.
Take a large stockpot, and over medium heat, heat oil. Add onions, celery, and carrot; cook until tender but not browned, about 10 minutes. Stir in jalapeño, thyme, sage, salt, and pepper; cook and stir for 2 minutes. Add reserved cobs and 2 quarts of water. Raise heat to high, cover, and bring to a boil. Reduce heat; simmer until flavors are well blended, about 45 minutes.
Once you finish this part of cooking, remove and discard all the cobs. Add 3 pounds of the kernels and simmer for 10 minutes longer.
Aren't those kernels beautiful? I love how sweet, tender, and juicy that they are. Seriously — once you taste the difference between other corn brands and Sunshine Sweet Corn, you will be hooked for life.
Now — here is where the fun part comes in! You are going to use a stick blender (or immersion which is the more technical term for it) and puree everything together until you get a deliciously smooth soup.
Once you get it all pureed up, you are going to add in the remaining corn kernels and then you can adjust your seasonings. This is where you can add more pepper or salt if you would like.
Now –to plate this dish, you simply spoon into soup bowls. Garnish each portion with 2 of the reserved corn wheels and, if desired, with a dollop of sour cream or crème Fraiche; sprinkle with bell pepper.
- 18 ears Sunshine Sweet corn, with husks, divided
- 3/4 cup peanut oil
- 24 ounces 2-½ cups finely diced onion
- 8 ounces 1 cup finely diced celery
- 4 ounces ½ cup finely diced carrot
- 1-1/2 ounces ¼ cup Finely chopped jalapeños
- 1 tablespoon fresh thyme leaves
- 2 teaspoons chopped fresh sage leaves
- Salt to taste
- Ground black pepper to taste
- 6 ounces about 1 cup sweet red bell pepper, cut in brunoise
- Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks. Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish. Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
- In a large stockpot, over medium heat, heat oil. Add onions, celery and carrot; cook until tender but not browned, about 10 minutes.
- Stir in jalapeño, thyme, sage, salt and pepper; cook and stir for 2 minutes. Add reserved cobs and 2 quarts water. Raise heat to high, cover and bring to a boil. Reduce heat; simmer until flavors are well blended, about 45 minutes. Remove and discard cobs. Add 3 pounds of the kernels and simmer for 10 minutes longer.
- Remove pot from heat. Using an immersion blender, puree soup. Add remaining corn kernels; adjust seasonings.
- To plate: Spoon into soup bowls. Garnish each portion with 2 of the reserved corn wheels and, if desired, with a dollup of sour cream or crème fraiche; sprinkle with bell pepper.
Amount Per Serving: Calories: 375Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 92mgCarbohydrates: 43gFiber: 6gSugar: 11gProtein: 7g