Fresh Corn Chowder Soup

This soup recipe comes from the article Corn on the Fourth of July, featuring five fresh corn recipes.

  • 1 cup chopped onion
  • 2 tablespoons butter
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 4 cups fresh corn, cut from the cob (5 or 6 medium ears)
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup evaporated milk or half-and-half
  1. Gently sauté the onion in the butter in a Dutch oven or heavy saucepan until transparent and tender. Stir in the green and red peppers, corn, salt, basil, thyme and black pepper. Cover, reduce heat and simmer for 5 minutes.
  2. Stir in the chicken broth, cover, and simmer for 10 minutes.
  3. Remove half of the vegetable mixture and place in a blender or food processor. Pulse until mixture is smooth.
  4. Return mixture to pan, stirring well.
  5. Add the milk, and cook until heated through. Do not boil.
  6. Makes 5 cups.


Ready in: 45 Min

Recipe editor Patricia Mitchell