Here in North Carolina we’ve had a little Fall tease. Highs in the 70’s, windows open, and it. is. awesome. Brady and I made the most amazing corn chowder and it was the perfect cool September evening meal. This chowder uses up lots of fresh corn which is still super cheap at the grocery store and readily available at the Farmer’s Market, but is rich and filling and warms ya right up! This meal was just the right balance of Summer meets Fall.
I mean, seriously.
This is my favorite kind of meal to make. Lots of chopping (for some reason I love to chop!), easy jobs for the kiddo’s to get involved in (lots of shucking!), and it all cooks in one big pot.
I use this thing every chance I get! Best birthday present (that I bought myself) ever. I named her Ina. #dork
End of Summer Corn Chowder
5 Ears of Corn
6 Red Potatoes
2 cloves of Garlic
3 stalks of celery
1 box of Vegetable Broth
1/4 cup Heavy Cream
Salt & Pepper
About 1//2 teaspoon Cumin
Chopped Green Onion
Chop the onion, celery, carrot, and garlic.
Sautee the veggies in olive oil until just tender. Season with salt, pepper, and cumin.
Get your helpers to shuck the ears of corn and cut it off the cob.
Wash and chop the potatoes into bite size-ish pieces. No need to peel.
Add entire box of broth to the onion mixture, bring to a boil. Add potatoes and cook until tender (about 15 minutes.) Add corn and cook another 5 minutes.
Reduce heat. Once potatoes and corn are tender, use an immersion blender to smooth the soup out a bit. (Fun tool for kids to use!) We did it just a little bit because I liked some pieces to be a bit chunky. You could also transfer it to a blender if you don’t have an immersion blender.
Love this part- stir in the cream. Yum!
Give everything a couple minutes to simmer on low and then you’re good to go!
Top the soup with cheese and green onions and serve with something warm and bread-ish.
Brady enjoying the “fruits of his labor.”
Good bye Summer, hello Fall, in a bowl!