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You are here: Home / Fresno / Cook Local – Corn Chowder

Cook Local – Corn Chowder

June 21, 2016 by Souper Chef Deb Leave a Comment

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Cook Local – Corn Chowder

Corn Chowder
Corn Chowder

Are you asking yourself….why is Deb serving up soup when it’s going to be 105 degrees today? 😀  Well…there’s a method to my madness, not to mention there is still tons of delicious sweet corn at Fresno State and all of our Farmer’s Markets! And because this is such an easy soup to make – you can make in the morning before work and just reheat when you get home!

Corn Chowder

You can serve this up with a grilled cheese sandwich and you have a simple and perfect meal that the whole family will enjoy!  Boil the corn (or use leftover grilled corn on the cob from the night before – even easier!) and peel and chop the vegetables.  Saute’ them for a few minutes & then they will boil for about 10 minutes to cook the potatoes.  Lastly, blend it together, add the cream (or omit if you want to save some calories) and dinner is ready!

Corn Chowder
Corn Chowder

Because it’s that easy, why not head out to Gibson Market at Fresno State?  Or pick some up at the Farmer’s Market – you’ll probably have everything else handy in your pantry – let’s get cooking!!

Cook Local – Corn Chowder
Recipe Type: Soups and Stews
Cuisine: American
Author: Souper Chef Deb
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 8 cups
Made with local fresh ingredients and bursting with the flavors of summer, this delicious soup comes together in just over 30 minutes. Rich and creamy it’s a filling bowl of goodness!
Ingredients
  • 4 ears of corn, shucked, silk removed
  • 1 yellow onion, chopped
  • 2 cups russet potatoes*, cubed (about 2 medium potatoes)
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 2 cloves garlic
  • 1 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon yellow curry powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons butter
Instructions
  1. Set a large stock pan over high heat.. Shuck corn and remove silk. When the water is boiling add 1 teaspoon salt to the water and the corn. Boil the corn for 4-5 minutes, remove from water & allow to cool. When the corn is cool enough to handle, carefully cut the kernels off the cob. Take about 1/2 cup of the kernels and set them aside. Reserve the cob if desired (I take the cobs, wrap them well and tuck them into the freezer to make vegetable stock.).
  2. While the corn is cooking, peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about 1/2″x1/2″.
  3. Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander & turmeric. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
  4. Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).
  5. Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. When the potatoes are tender, blend the soup (I use an immersion blender), blend the soup until it is smooth and creamy.
  6. Add the reserved corn and 1 cup cream, mix together well. Reheat if necessary.
  7. *If you don’t have an immersion blender, you can use a regular blender at this point. Just blend it in batches and be careful not to overfill the blender. Because the liquid is hot, it will increase in volume when the blender chops it up.
3.5.3208

Do you have a favorite summertime soup?  I would love to hear what that is, please leave a comment below!

 

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Souper Chef Deb
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Souper Chef Deb
Souper Chef Deb at Bowl Me Over
Hey - thanks for checking out the recipe! To introduce myself, I jokingly call myself Souper Chef Deb because often times the things I create end up in a bowl - hence the name Bowl Me Over!  I am a serious foodie and have been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions.  My blog is about food, family, friends & fun. Got a favorite recipe? I'd love to hear about it - have a recipe request? I can help you with that too!

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Souper Chef Deb
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Filed Under: Fresno Tagged With: Bowl Me Over, chowder, farmers market, Fresno, Souper Chef Deb

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Fresyes.com was started by me, Jason Farris. Yes, I'm in real estate. I think that real estate is so much more than buying and selling homes. It's all about the lifestyle, it's about community. Here in the Fresno / Clovis area we have such a wonderful sense of community. I wanted a place that best reflects the people, the places and the lifestyle that we call home. Fresyes.com is that place. We have fabulous authors who share what makes this community of ours so special. I also write here, and not always about real estate. You can find all my posts HERE

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