Lighter Corn Chowder

This lighter corn chowder is full of flavor but is so easy and tasty. It is the perfect soup when you want something good and good for you. This Corn Chowder is the best way to use fresh corn. Straight from the garden and then make big batches and freeze for when you want to relive that summer goodness.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 15 minutes

Servings: 10 servings

Calories: 173 kcal per serving

Ingredients

18 ears - sweet corn
¾ cup - peanut oil
2 ½ cups - onion
1 cup - celery
½ cup - carrot
1 cup - red bell pepper
¼ cup - jalapeños
1 tbsp - fresh thyme leaves
2 teaspoons - fresh sage leaves
1 tsp - all-purpose seasoning

Instructions

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, red bell pepper; cook until tender but not browned, about 10 minutes.
Stir in jalapeño, thyme, sage, all purpose blend; 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.
Garnish with reserved corn wheels.

Nutrition