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Soup

Summer Corn Chowder

A summer twist on a comforting recipe that usually calls for seafood. Take corn—one of the season's bounty—and transform it into a rich, delicate chowder that, while typically served warm, you can also enjoy it chilled on a sunny day.

Ingredients :

    4 tablespoons unsalted butter
    1 large white onion, diced into ¼-inch pieces (about 2 cups)
    5 to 6 sprigs thyme, placed in cheesecloth and tied with kitchen twine
    5 ears yellow corn, kernels removed (about 5 cups)
    Coarse salt and freshly ground pepper
    4 cups Corn Stock, or homemade or low-sodium canned chicken stock
    1 pound small fingerling potatoes, cut into ½-inch-thick slices
    ¾ cup half and-half
    Chives, thinly sliced, for serving
    Hot sauce, for serving (optional)

Direction :

    Melt butter in a small stockpot over medium-low heat. Add onion, thyme bundle, and corn, and season with salt. Cook, stirring occasionally, until very soft but not browned, about 20 minutes.
    Add stock and potatoes and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until potatoes are tender, 8 to 10 minutes. Remove and discard thyme.
    Puree 1/3 of the mixture until smooth, using an immersion blender (use caution when blending hot liquids).
    Return to pot and stir in half-and-half. Cook until chowder is hot. Season with salt and pepper. Garnish with chives and hot sauce, if desired; serve immediately.