You will love a bowl of this comforting corn chowder!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Soup
Cuisine: American
Servings: 6
Calories: 213kcal
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Ingredients
2tablespoonsbutter
1large onion,chopped
2garlic cloves,minced
2celery ribs,chopped
1large carrot,chopped
1red pepper,seeds removed and diced
3tablespoonsminced poblano pepper
2Yukon Gold potatoes,washed and diced
2cupsvegetable broth
3ears sweet corn,kernels removed-save the empty cobs to put back in the pot (or 2 cups frozen or canned corn)
1/3cupall-purpose flour
3 1/2cupsskim milk
1/2teaspoondried thyme
Salt and freshly ground black pepper,to taste
Shredded cheddar cheese,for serving, optional
Instructions
In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.
In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.
Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.