I must admit this is really good! Any time you are going to make a soup with corn, add in the cobs; you get a ton of flavour from doing that. This is a hearty stick-to-your-ribs chowder that still has butter and cream but a marginal amount. So while this tastes rich and heavy, you’re not going to feel weighed down after eating it.
1 tbsp butter
1 stalk of celery, sliced
1 medium onion, chopped
2 Cloves of garlic, crushed
5-6 Sprigs of fresh thyme
1 tbsp of flour
2 small/1 medium potato, washed and chopped
3 Ears of corn, kernels removed (or 3 cups of frozen corn)
3 Cups chicken sodium reduced chicken stock
¼ Cup Half & Half Cream
– In a large pot, with a tight-fitting lid, turn the heat to medium high and add the butter. When the butter has melted, add the onion and celery; season with salt and pepper.
– Sauté the onion and celery for about 5 minutes, just until the onions are soft and translucent but don’t have any colour.
– Add the garlic, thyme sprigs and flour.
– Mix well, stirring constantly for about a minute (this gets rid of the raw flour flavour).
– Stir in the stock, stirring constantly to ensure there are no lumps.
– Season with salt and pepper.
– Add the potatoes and if you’re using fresh corn, add in the stripped cobs.
– Cover the pot with the lid and turn the heat to high and bring the soup to a boil. Once the soup comes to a boil, drop the heat to low and let it simmer for 20 minutes or until the potatoes are tenders.
– After the soup has simmered for 20 minutes, remove the corncobs and thyme stems.
– Add the corn and cream.
– Let the soup simmer for another 10 minutes, make sure you don’t let it come to a boil.
– Taste and adjust seasoning.
- There is about a cup of corn per medium sized cob of corn.
- Feel free to garnish with green onions/scallions, about two sliced should do it.
- This soup is insanely satisfying at a fraction of the fat and calories.