A few Sundays ago, as we were leaving church, I heard a little whisper, “Hey Whitney, you need to post more soup recipes.” It was Adam, who is husband to Becky, father to Cordy and Ady and future ER doctor. I said, “Adam, I can’t. It is too freaking hot. I just can’t bring myself to make soup when it is 90+ degrees.”
Well, obviously, I have given in. I have so much frozen corn and what better than my corn chowder. I think you are really going to like it. And to all the vegetarian-ettes out there, good news, this meets your criteria.
2 Tbsp butter
1 Tbsp olive oil
½ onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
6 thyme sprigs, leaves removed
Kosher salt and ground pepper
¼ cup flour
6 cups vegetable stock
2 cups heavy cream
2 Russet potatoes, peeled and small diced
6 ears of corn, kernels cut off (or a couple big handfuls of frozen corn kernels)
½-1 tsp red pepper flakes, depending on your taste
¼ cup chopped fresh parsley
Heat butter and olive oil in a soup pot over medium high heat. Add onion, red bell pepper, garlic and thyme. Season with salt and pepper. Cook until onions and peppers are softened. Dust the onions and peppers with the flour and cook, stirring constantly, until flour smell is gone, about 1-2 minutes.
Turn heat to high and pour in vegetable stock. Cover and bring to a rolling boil. Add heavy cream and potatoes. Bring to a boil and and cook until potatoes are tender, about 10 minutes. With a potato masher, mash the potatoes in the pot until most of them are broken down.
Add corn and red pepper flakes. Simmer until corn is tender and heated through. Taste and season with more salt if needed. Remove from heat and add parsley.
Serve with a big hunk of French or sourdough bread.
Yields 6 servings.
UPDATE 11/2009: I had a reader named Lisa in Wisconsin e-mail me and she said she put chicken in this and it was so good. She said it gave the soup a little more substance. You should try it.