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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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Creamy Corn Chowder

February 11, 2020

 

 

 

   

   What a delicious early dinner we had using leftover corn and a can of white beans, and a few simple pantry staples. I had a package of smoked sausage as well, which I thought would be a delicious addition to this hearty chowder, but feel free to leave that out and keep this vegetarian. I served this chowder with my Crispy Baked Potato Wedges (recipe found here). This just proves that we don't need a run to the grocery store or a fancy ingredient list to have a good meal. I hope you give this recipe a try, and enjoy!

 

 

Creamy Corn Chowder

Serves 8

 

 

Ingredients:

 

8 cobs of corn

3 tablespoons unsalted butter

1 large onion, diced

4 cups chicken broth

1 15oz can white beans, drained and rinsed

4 oz cream cheese, room temperature

1/4 teaspoon cayenne pepper

3 cups shredded cheese of choice

Salt and pepper, to taste

Diced smoked sausage (optional)

Chopped chives, for garnish

 

Directions:

 

1. Place the 8 cobs of corn in a large pot and fill with water to cover the corn. Add a generous pinch of salt. Bring to a boil, then boil for 5 minutes. Drain and set corn aside to cool enough to handle.

 

2. When the corn is cool enough to handle, carefully cut as much of the corn kernels off of the cobs as possible. Do not discard the cobs yet.

 

3. Into the pot, add the butter and diced onion. Saute on medium heat until translucent, about 5 minutes. Add the chicken broth, and the reserved cobs. Simmer on medium low heat for 20 minutes. Remove and discard cobs.

 

4. To the broth, add the drained and rinsed white beans, cream cheese and cayenne pepper. Let this come to a boil, stirring until cream cheese has melted. Using an immersion blender, blend the soup thoroughly (this may also be done in batches in the blender). Once the soup is fully blended and creamy, add in the corn and cook just until corn is heated through. Turn off the heat, then add in the shredded cheese. Stir until cheese is fully melted. (Add diced sausage now, if using)

 

5. Taste for salt and pepper, add as desired (you may not need any additional salt at all, depending on saltiness of your cheese). Top with chopped chives and extra crushed black pepper if desired, and enjoy! 

 

 

 

 

 

 

 

 

All content is my own unless otherwise stated

 

 

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