Chowder this tasty will give you ears — er, wings — to fly! While Mom or Dad chop the peppers and onions, young ones can husk the corn. To remove all that pesky silk, huskers should hold the ear in one hand and rub downward with a wet paper towel.
Serving Size: 1 1/2 cups254 5g 7g 12g 36g 2
- 2 tablespoons butter
- 1/2 cup finely chopped green onion
- 3/4 cup diced red bell pepper
- 3/4 cup chopped celery
- 1 pound potatoes (about 3 medium), peeled and diced into 1/2-inch-thick pieces
- 4 cups fresh corn kernels (from about 8 ears)
- 1 bay leaf
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- Salt and pepper
- Sour cream for garnish (optional)
How To Make It
- In a large saucepan, melt the butter over medium-low heat. Add the green onions, 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, and the broth.
- Bring the mixture to a boil, then reduce the heat and keep it at a simmer for 15 minutes, stirring occasionally.
- Puree the remaining 2 cups of corn and the milk in a blender or food processor, then stir it into the soup. Simmer the soup until it thickens slightly, 5 to 10 minutes. Remove the bay leaf and add salt and pepper to taste. Top each serving with a dollop of sour cream, if desired.