Healthy Summer Corn Chowder

Print Recipe

4.50 from 2 votes

This healthy Summer Corn Chowder is easy to make, delicious, and full of flavor!

Prep Time15

Cook Time30

Total Time45

Course: Main Course, Soup

Cuisine: American

Servings: Servings

Author: Rena

Ingredients

8 Ears Fresh sweet yellow corn, kernels cut from cob
2 Tbsp Butter/Ghee Or Olive Oil
3 Shallots chopped
1 yellow or orange bell pepper diced
1 1/2 Tbsp Gluten-Free Flour
2 Garlic Cloves Minced
5 Cups Water or Vegetable Stock
1 Lb Yellow Potatoes cut into 1/2-inch pieces
1 Tsp Fresh Thyme
1 Bay Leaf
1/2 Tsp Turmeric powder
2-3 Tbsp Chopped fresh chives
Salt and freshly ground black pepper, to your taste

Instructions

Melt butter in a large pot over medium heat. Add the shallots, bell pepper, and cook, stirring frequently, until onion has softened, about 6-8 minutes.
Add in the flour, thyme, and garlic and cook 1 1/2 minutes.
Bring to a boil, then stir in corn kernels, potatoes, turmeric, and bay leaf.
Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
Remove bay leaf then transfer half of the chowder to a blender. Blend until smooth, then stir the mixture back into the pot.
Serve into bowls, garnish with more corn, chives and enjoy!

Video

Notes

Feel free to add some cooked bacon bits as garnish if you like. Or you can even use some shredded Chicken
Use a waxy potato, like Yukon Gold or red potatoes.
You don't have to peel the potatoes.
If your corn is not as sweet as you'd like, add a dash of honey to the chowder.
If your corn is super sweet, you can add a little more salt to balance the sweetness.
Add in some sliced jalapenos for a spicy kick!
Top with some cheddar cheese for a lovely, cheesy twist.

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition