The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
The freshest, most flavorful sweet corn is available now at Heinen’s! Sourced from local farms across Ohio and Illinois, there is no better time to savor the flavor of this seasonal favorite. My family enjoys grilled corn on the cob topped with salted butter and lots of freshly cracked black pepper, but we’re adding this summer soup into the rotation!
This is a vegetarian chowder that can be made completely vegan by using vegetable broth and omitting the heavy cream (or substituting a non-dairy variety). Smoked paprika adds depth of flavor and serves as a substitute for bacon.
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. olive oil
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion , chopped
- 3 garlic cloves, minced
- 4 ears of corn, shucked, silks removed and kernels cut from the cobs (cobs reserved)
- 2 bay leaves
- 4 cups vegetable or chicken broth
- 1 lb. golden potatoes, peeled and cubed
- 1 tsp. smoked paprika
- Kosher salt and pepper
- ¼ cup heavy whipping cream
- Sliced green onions, for garnish
- Stand a shucked corn cob in the center of a bundt pan and use a sharp chef’s knife to cut off the kernels, top to bottom. The pan will catch all the kernels. If you don’t have a bundt pan, place a small bowl upside-down inside a larger bowl. Be sure to save the cobs after cutting off the kernels, as they’ll simmer in the soup base to add lots of flavor.
- Heat olive oil over medium heat in a large, heavy pot. Add the carrot, celery and onion and sauté for 5 minutes, stirring often.
- Stir in the garlic and cook for 30 seconds, stirring constantly.
- Add the 4 corn cobs (not the kernels) and 2 bay leaves.
- Pour in the broth and bring to a boil.
- Cover the pot, reduce to a simmer and continue to cook for 15 minutes.
- Remove the cobs and stir in the corn kernels, potatoes and smoked paprika.
- Cover and continue to simmer for 10-15 minutes, or until the potatoes are tender.
- Remove the bay leaves. Ladle 3 cups of the soup into a high-powered blender.
- Carefully blend until very smooth and return to the pot.
- Season the soup to taste with salt and pepper.
- Remove from the heat and stir in the heavy cream.
- Serve topped with sliced green onions and freshly cracked black pepper.
I’m looking at the corn on my kitchen counter and now I know what to do with it tonight. This recipe looks perfect – thank-you!
We are happy to hear you turned your corn into this delicious chowder!
This sounds delicious! Can it be made without the potatoes? I don’t eat nightshades.
Hi Tammy, we are excited for you to try this recipe! Potatoes can absolutely be left out.