Creamy Corn Chowder

Ingredients:

• 4 cups fresh corn kernels (5–6 ears)

• 2 tbsp butter (or olive oil)

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 medium Yukon gold potato, diced small

• 3 cups vegetable or chicken broth

• 1 cup whole milk 

• ½ cup heavy cream

• Juice of ½ lemon

• 1 tsp salt

• 1/2 tsp pepper

• Finish with freshly cracked black pepper & fresh chives!

Instructions:

1. In a heavy pot, melt butter over medium heat.

2. Add onion and cook until soft and translucent (about 5–7 minutes).

3. Add garlic and salt and cook for 1 minute.

4. Stir in diced potato and corn. Let everything sauté together for 2–3 minutes to deepen flavor.

5. Pour in broth. This is also when I add in my pepper!

6. Bring to a gentle boil, then reduce to a simmer for 12–15 minutes, until potatoes are tender.

7. Use an immersion blender to blend about half the soup (or scoop out 2 cups, blend, and return). This gives that creamy texture while keeping some whole kernels.

8. Stir in milk and cream.

9. Add lemon juice. (if needed you can season with salt and pepper to taste)

10. Heat through on low - don’t boil after adding cream.

11. Ladle into large bowls and top with fresh chives!

Enjoiy!