Corn season is quickly passing us by. Don’t miss out! If you want better corn chowder than you’ve ever tasted, consider making this simple and scrumptious version with corn freshly cut from the cob. It’s the perfect meal for those dog days of summer that are quickly fading into fall.
Corn Chowder
Warm up your chilly autumn nights with hearty corn chowder. Add more vegetables if you like more chunks in your chowder. Pair with some whole-grain biscuits and a light salad for a satisfying meal.
Servings: 4 (297 g )
Prep Time: 30 min.
Ingredients
- 1 Tbsp. vegetable oil
- 2 Tbsp. diced celery
- 2 Tbsp. diced onion
- 2 Tbsp. diced bell pepper
- 1½ cups whole kernel corn
- 1 cup cubed red potatoes
- 1 cup water
- ¼ tsp. salt
- ¼ tsp. pepper
- ¼ tsp. paprika
- 2 cups skim milk
- 2 Tbsp. flour
- 2 Tbsp. chopped fresh parsley
Directions
- Heat oil in medium saucepan. Add celery, onion, and pepper. Sauté until fragrant (2-3 minutes).
- Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered until potatoes are tender (10-12 minutes).
- Whisk milk and flour together and slowly pour into soup, stirring constantly. Simmer until mixture comes to boil and thickens (5-8 minutes). Season with pepper to taste and serve garnished with parsley.