Summer Corn Chowder

You’d never think soup and summer were meant to go together. But this summer corn chowder, is light, fresh, and perfect for a quick mid week meal.

Somehow the idea of spending a warm summer day stuck in the kitchen sounds awful. As does the notion of eating something heavy. So, I always find myself wondering what to eat, or how to spend the least amount of time in the kitchen. In these scenarios my go-to recipes are: this fabulous summer corn chowder, lemongrass shrimp, street corn, kebab burger, lots of pineapple basil lemonade slush, and even a cardamom saffron rosewater custard or two.

I’m all about fast and easy, come summer time. There’s a joke in there about frivolities, but I shan’t make it. Suffice it to say growing up is lame. I miss when summer meant bikinis by the tubewells, shocking all of the locals. Now it’s bikinis post 3 months in the gym, and only managing to shock myself.

There really aren’t that many Indian soups. So we pepper in American soups, Chinese soups, etc etc. to get by. As we do with Haryanvi or Delhi men, when decent Punjabi men are a miss. And unlike my men, I prefer summer soups to be light, refreshing, and chock-full of veggies. And that this chowder is. Unlike traditional chowders this isn’t thick and creamy. It’s thin and creamy, if that makes sense. It can be had warm or cold, though I prefer warm. And on it’s own or with a nice crusty baguette or a small salad. For the record, my men, I prefer to be salty, haughty, muscular, and mildly tiring.

Don’t forget to check out these soups:

Summer Corn Chowder

Course: Appetizers, Main CourseCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Total time

55

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tablespoons olive oil

• 2 tbsp unsalted butter

• 1 large onion, diced

• 3 tbsp all purpose flour

• 5 cups chicken stock (or vegetable broth)

• 2 russet potatoes, diced

• 4 cups fresh sweet corn kernels

• 1 red bell pepper, diced

• 1 orange bell pepper, diced

• Salt, to taste

• Black pepper, to taste

• 1 cup half-and-half

• 1/2 cup thinly sliced fresh basil leaves, for garnish

Directions

• Place the oil and butter in a pot over low heat.
• Add diced onions and cook for 10 minutes.
• Sprinkle the flour over the onion; cook, stirring consistently, for an additional 5 minutes.
• Add the broth and potatoes; bring to a boil over medium-high heat.
• Reduce the heat to medium and cook, partially covered, until the potatoes are tender, stirring occasionally.
• Add corn, bell peppers, salt, pepper, and half-and-half; cook over low heat for 15 minutes, stirring occasionally.
• Ladle soup into each bowl. Before serving top generously with basil. Serve immediately.

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