Soups – Corn Chowder

Corn Chowder
Corn chowder can be just as deliciously creamy when made with fresh sweet corn and broth, instead of using dairy products.

♥ Use a minimal amount of fat to sauté and add flavor.
♥ Purée half the soup for taste and texture.

Makes 4 servings

Ingredients:
3 cups chicken or vegetable broth
1 tbsp. unsalted butter
1/2 large yellow onion, chopped
1/2 tbsp. garlic, minced
1/2 tsp. salt, 1/4 tsp. pepper
3 to 4 ears of corn, shaved
1 large potato, peeled and diced
1 roasted red pepper, diced

Warm stock over low heat. Heat butter in a pan. Add onions and garlic. Sauté over medium heat until they begin to soften, about 3 minutes. Sprinkle with 1/4 teaspoon salt and a pinch of pepper. Add corn, potatoes and 2 cups of stock. Lower heat, cover the pan, and simmer until potatoes are tender, about 10 minutes. Drain a cup of the corn-potato mixture into a small bowl, stir in the red pepper, and set aside. Place the rest of the corn-potato mixture in a blender and purée until smooth, adding the remaining stock with each batch. Pour through a fine strainer and return to the pan over low heat. Add the corn-potato and pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Cook over medium-low heat until heated through, about 10 minutes.