(Creamy corn chowder made with evaporated milk, red bell pepper, thyme, and chives is rich, hearty, and filling. The recipe uses frozen corn so you can enjoy this soup year-round. However, feel free to substitute fresh corn kernels if in season. Serve in a bread bowl for a full meal.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 1 Tablespoon butter
- 1 cup diced onion
- 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided use
- 2 cups chicken broth
- 1-1/2 cups (12 fluid-ounce can) evaporated milk (not sweetened condensed milk)
- 1/2 cup diced red bell pepper
- 1/2 teaspoon chopped fresh thyme
- Salt and ground black pepper to taste
- 1 Tablespoon chopped fresh chives
Preparation:
Melt butter in a large saucepan over medium heat. Gently saute onions in the butter, stirring often, until soft and translucent. Do not brown.
Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.
Pour corn, onions, and liquid into a blender or food processor. Puree until smooth. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.
Season corn chowder with salt and pepper and garnish with chives to serve.
Makes 4 to 6 servings
Note: Corn chowder may be frozen up to 2 months.
Add 4 cups of the corn to the onions, along with chicken broth. Cook, stirring often, until corn is tender, about 15 minutes.
Pour corn, onions, and liquid into a blender or food processor. Puree until smooth. Return to the pot and add remaining 2 cups of corn, evaporated milk, bell pepper, and thyme. Simmer for 5 to 10 minutes, stirring often, until thickened and peppers are soft.
Season corn chowder with salt and pepper and garnish with chives to serve.
Makes 4 to 6 servings
Note: Corn chowder may be frozen up to 2 months.
