Summertime Corn Soup

Servings: 4

Total Time: 50 minutes

Ingredients

- 2 tablespoons butter

- 1 bay leaf

- 1 bell pepper, yellow or orange

- 2 tablespoons chopped fresh chives

- 8 ears of corn

- 2 garlic cloves, minced

- 3 shallots, minced

- 1 teaspoon fresh thyme

- 1 pound yellow potatoes

- 5 cups water

- 1 ½ tablespoons flour

- ½ teaspoon turmeric powder

- Salt and pepper to taste

Directions

  1. Melt butter in a Dutch Oven over medium heat. Add the shallots, and bell pepper, and cook, stirring frequently until shallots have softened, about 6-8 minutes.

  2. Add in the flour, thyme, and garlic and cook for 1½ minutes.

  3. Bring to a boil, then stir in corn kernels, potatoes, turmeric, and bay leaf.

  4. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.

  5. Remove bay leaf then transfer half of the chowder to a blender. Blend until smooth, then stir the mixture back into the Dutch Oven.

  6. Serve in bowls, garnish with more corn, chives and enjoy!

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