This light but comforting summer chowder features the height-of-summer flavor of fresh sweet corn, and we love it paired with our Grenache Blanc.
Ingredients
2 Tablespoons butter
4 scallions, white bulbs and green tops chopped and reserved separately
1 red bell (or other fresh sweet) pepper, chopped
2 ribs celery, chopped
1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch dice
4 cups fresh corn kernels (cut from about 8 ears)
1 bay leaf
3-4 sprigs of fresh thyme
1 quart canned low-sodium chicken broth or homemade stock
2 teaspoons salt
2 cups milk
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-ground black pepper
How To Make
1
In a large saucepan, melt the butter over moderately low heat. Add the scallion bulbs, bell pepper, and celery and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Stir in the potatoes, 2 cups of the corn, the bay leaf, thyme sprigs, broth, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for 20 minutes.
2
In a blender or food processor, puree the remaining 2 cups corn with the milk. Stir the puree into the soup along with the black pepper. Simmer until the soup thickens slightly, about 10 minutes. Remove the bay leaf and thyme sprigs. Stir in the scallion greens. Top each serving with a dollop of sour cream, if using.
