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Summer Corn Chowder

Photo Credit
Travellight/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 6-8
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Saute
Simmer
Sources
Soups, Chowders, and Stews

Make the most of summer’s corn bounty! Here’s a wonderful corn chowder recipe—best with the sweet crunch of fresh corn on the cob—or, canned corn if fresh corn is not available.

When you add potatoes, fresh veggies and cream, you’ve got yourself a lovely midsummer’s night meal, hot or cold. 

Feel free to play around with chowder—and remember that bacon is often a lovely and well-received addition.

Ingredients
4 cups chicken stock
4 cups water
4 potatoes, peeled and cubed
1 sprig thyme
1 teaspoon celery seed
2 tablespoons butter
1 onion, peeled and chopped
2 cups cream
3 cups cooked corn, canned or fresh
Salt and pepper to taste

Instructions

Combine chicken stock and water in soup kettle. Add potatoes, thyme, and celery seed; bring to a boil, reduce heat, cover, and cook 15 minutes or until potatoes are tender. As potatoes cook, melt butter in skillet. Saute onion until transparent. When potatoes are done, add onion to stock along with cream and corn. Season with salt and pepper. Heat but do not boil.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Bj</span> Sun, 08/05/2018 - 17:58
Cream is too expensive! Out here it is $7 a quart! I use skim milk and thicken it with cornstarch!