Note: you can make this recipe any time of year by using canned whole kernel corn. During the summer when corn is ripe and abundant, I suggest using fresh corn on the cob. Either white, yellow, or bi-color is fine (even a mix is good). Just make sure you cook the corn (prefer boiling but grilled is okay too) and cut the corn off of the cob. For this recipe you'll need about 3 cups of corn or 3-4 ears of corn. Note: if you're using fresh corn- DON'T THROW AWAY THE COBS! Instead put them in the soup when you add the liquid and simmer. It enhances the corn flavor in this soup!!
You'll need:
2-3 tablespoons butter
1 onion, diced
1-2 ribs celery, diced
1-2 large potatoes, diced
1-2 cloves garlic, minced
2 cans whole kernel corn
1 can cream corn
1 1/2 cup milk
2 chicken bouillon cubes
2 1/2 cups hot water
Salt and pepper to taste
To make:
In a large soup pot over medium heat, melt the butter. Add onions, celery, potatoes and cook until onions are translucent (about 5-10 minutes). Add garlic and some salt and pepper and cook another 2 minutes.
Add whole kernel and creamed corn to the pot. Stir in milk. Mix the bouillon cubes with the hot water until dissolved then add to the pot. Bring to a boil then simmer for 15-25 minutes (or until potatoes are tender).
If you prefer a thicker chowder, add about 1/4 to 1/3 cup cream or half and half at the end. Season again with salt and pepper (to taste) and enjoy! (Serves 4 or more)
