This Delicious Corn Chowder Recipe is the Soup You’ll Be Making All Summer

Name: This Delicious Corn Chowder Recipe is the Soup You’ll Be Making All Summer
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4-5 ears corn; 1 lb. russet potatoes; 1 onion; 3 carrots; 2 Tbs. butter; 6 cups chopped kale; 1 (32 oz.) cont. lowersodium chicken broth; 1 cup milk; 2 bay leaves; ½ tsp. smoked paprika; ¼ tsp. salt; ¼ tsp. pepper

Bursting with fresh corn, carrots and potatoes, this flavorful summer soup will bowl you over

By Pam O'Brien

Reviewed by Julie Miltenberger

Comments

You might not think of soup as a summer dish, but honestly, it’s one of the yummiest ways to enjoy the season’s produce at its peak. And it’s super simple to make! This corn chowder recipe features corn fresh from the fields, carrots, potatoes and kale cooked in a flavorful chicken broth with herbs. A dash of smoked paprika adds some depth and gives the blend a subtly smoky note, which balances beautifully with the sweetness of the corn. For richness, we incorporate some whole milk, which brings all the ingredients together in a hearty broth.

This chowder makes a hearty lunch. It’s also a great summer dinner with a salad and some bread. Got guests coming over? Serve up this colorful, delicious chowder as a superstar first course and get ready for the rave reviews. The best part? Unlike many soups that have to simmer for hours, it goes from start to fish in 45 minute flat!

Yields

6 servings

Total Time

45 min

Prep Time

30 min

Cook Time

15 min

Ingredients

4-5 ears corn
1 lb. russet potatoes
1 onion
3 carrots
2 Tbs. butter
6 cups chopped kale
1 (32 oz.) cont. lowersodium chicken broth
1 cup milk
2 bay leaves
½ tsp. smoked paprika
¼ tsp. salt
¼ tsp. pepper

Instructions

Run knife on side of corn cobs to remove 31⁄2 cups kernels; transfer to bowl. Peel potatoes; cut into 3⁄4" pieces. Chop onion. Cut carrots into 1⁄4"-thick round slices. In large pot, heat butter over medium heat until melted. Add onion and carrots; cook, stirring, until softened, 10 min. Add corn; cook 5 min.

Add kale, broth, milk, bay leaves, smoked paprika, salt, pepper, corn, potatoes and 1⁄2 cup water. Bring to a boil; reduce heat to medium-low. Cover; cook until vegetables are tender, 10-15 min. Remove bay leaves; ladle chowder into bowls.

Nutrition

Calories: 250
Fat: 7 gram
Saturated Fat: 3 gram
Protein: 9 gram
Carbohydrate: 42 gram
Fiber: 5 gram
Cholesterol: 15 mg
Sugar: 12 gram
Sodium: 840 mg

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