Corn Chowder
Total Time
1 hr
Prep Time
15 mins
Cook Time
45 mins
Rating
4.9 out of 5 stars
(102)
Ingredients
6 servings
- 6 ears fresh sweet corn, husks and silks removed
- 2 tablespoons butter or vegan butter
- 1 medium yellow onion, chopped
- 3 celery stalks, chopped
- 1 red bell pepper, stemmed, seeded, and diced
- 3 garlic cloves, chopped
- 5 cups water
- 4 medium Yukon Gold potatoes, chopped
- 2 teaspoons Old Bay Seasoning
- 2 teaspoons sea salt
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 bay leaf
- Pinches of cayenne pepper
- ⅓ cup raw cashews*
- 1½ tablespoons fresh lemon juice
- Chopped chives, for garnish
- Freshly ground black pepper
- Sour cream or vegan sour cream, optional, for serving
How would you rate this recipe?
Preparation
Chef’s notes
For a more traditional corn chowder, skip the cashews. After you puree 2 cups of the soup, add it back to the pot along with ½ cup heavy cream. Stir in the lemon juice and simmer gently over very low heat, stirring often, for 5 minutes, or until the chowder thickens slightly and the raw cream flavor mellows. Season to taste and serve.