Sweet corn chowder is the summer dinner that everyone seems to love! Fresh Indiana sweet corn is the shining star in this lightened up recipe for creamy corn chowder!
Sweet corn is a little bit like zucchini in that if you are growing it and you have it ‘coming out your ears’ you may run out of ways to cook it. I know that a few times over the summer we bring in a huge haul of ears to shuck, freeze for later and eat.
One of our family favorites has always been corn chowder. I love this fresh sweet corn chowder recipe because it is so versatile. Add meat , lumped lobster or crab, blue cheese or feta or diced fresh veggies on top and it is a hearty summer meal. What I don’t like about chowder is that it can really pack a caloric and fatty punch. Therefore, I normally eat less of this chowder I love. Until now, that is.
Last summer, I decided to make my usual chowder recipe, except this time, leaving out ALL of the milk/cream, most of the flour, and almost all of the butter.
The result is a rich sweet corn chowder that gets it’s body from pureed corn.
The base of this soup has an intense corn flavor that comes from using what most would throw out: the boiling water and the corn cobs! I add 1 cob to the corn mixture. It gives a little more ‘corn’ flavor, and helps make the soup creamier. It should look like this:
I use an immersion blender to puree the contents in the pot. I do this for 2 reasons:
1. So my son doesn’t see the onions…..
2. Because without cream, flour, and butter to thicken the soup, pureeing gives it the extra body it needs.
This recipe makes a large pot of chowder that we ate as a side dish. The rest went into containers in the freezer! I am stocking up, remember?
I added just a pinch of cheddar cheese and chives for garnish. My kids opted for sour cream, salsa, and cilantro. ????