Sweet & Cheesy Corn Chowder
Created by Chef Emily Peterson • thegourmandandthepeasant.com• Course: Appetizers & Soups • Season(s): Summer
Ingredients
- 2 tablespoons butter
- 1 cup finely chopped onion
- 2 tablespoons flour
- 1 quart vegetable stock
- 4 cups corn kernels cut from the cob, divided in half
- 2 cups potatoes, cut into 1″ cubes
- minced hot pepper of your choice (to taste, optional)
- 1 cup shredded cheddar cheese
- 1 tablespoon basil, chiffonade
- Salt and pepper
Instructions
Heat a large pot over medium heat. Melt the butter and add the onion. Stir occasionally until the onion turns translucent. Add the flour and stir 1 minute. Add the vegetable stock, half the corn, potatoes and hot pepper, if using.
Bring to a boil and then simmer until the potatoes are tender, about 15 minutes. Add the remaining corn and cook 5 minutes more. Remove from heat and stir in the cheese until completely melted. Smoosh some of the potatoes against the side of the pot while you are stirring for a thicker soup. Garnish with basil chiffonade.