Easy Summer Corn Chowder
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8
  • 2 tablespoons unsalted butter
  • 3 cobs of corn
  • 1 cup celery
  • 1 large onion, diced
  • 2 garlic cloves, diced
  • 2 teaspoons salt, divided
  • 3 sprigs of thyme
  • ¼ cup flour
  • 32 ounces chicken stock
  • 1½ cups milk
  • 2 cups cubed red potatoes
  • ½ pound chicken tenders
  1. Remove corn kernels from cob. Reserve cobs.
  2. Heat a large, heavy pot to a medium heat. Add butter, corn, celery, onion, garlic and 1 teaspoons alt.
  3. Sweat veggies until softened, about 4-7 minutes. Add in thyme, cook 1-2 more minutes.
  4. Add in flour, cook for 1-2 minutes.
  5. Add in chicken stock, milk and remaining salt. Add cobs and potatoes to the soup, Bring to a boil and reduce to a simmer. Once simmering, add in chicken breasts. When chicken is cooked through, remove and dice, set aside. Continue to simmer the soup for another 10-15 minutes, or until thickened and the potatoes are cooked.
  6. If you want your soup a little pureed, use an immersion blender to blend a small portion of the soup. Make sure to leave texture. Season to taste with plenty of salt and pepper.
  7. Right before serving, add in reserved chicken.
Recipe by at https://www.ideahacks.com/?p=3923