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Total Time
50mins
Prep 20 mins
Cook 30 mins

I got this recipe from AOL back in 1998 and its good. Our simple soup really highlights the taste of sweet summer corn, but since the vegetable is available virtually all the time, you can make the chowder year-round. You can even use frozen corn, though fresh is best.

Ingredients Nutrition

Directions

  1. 1. In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes.
  2. 2. In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, 5 to 10 minutes. Remove the bay leaf. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
Most Helpful

5 5

This was really yummy! Creamy enough but not too heavy, will definitely make it again!