I love soup and this creamy corn chowder is especially yummy. It’s thick, cozy, healthy and as the title says – crazy good! Don’t just Pin this recipe to save for winter, enjoy it now. It’s a great soup to eat all year-long.
It’s what I eat to help me keep off the 125 lbs that I lost! Check out my before.
Crazy Good Corn Chowder
1 T olive oil
1 medium onion, diced
1 zucchini, diced
2 carrots, diced
1 jalapeño pepper, seeded and thinly sliced (optional)
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and Pepper to taste
3 cups vegetable broth
3 cups fresh or frozen corn kernels (from about 5 ears of corn)
2 medium-size russet potatoes, sliced into 1⁄2-inch chunks
1 bay leaf
Pinch of cayenne pepper
1. Heat a large pot over medium heat, sauté onion, zucchini, carrots, and the jalapeño in olive oil with a pinch of salt until onion is translucent. Add rosemary, thyme, pepper and salt; sauté for 1 minute more.
2. Add broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 15 minutes, or until potatoes are tender. Uncover and simmer for 10 minutes more to let the liquid reduce a bit.
3. Remove bay leaf and purée half of the chowder with an immersion blender or by transferring half of the chowder to a blender, puréeing until smooth and adding back to soup. Garnish with cayenne or more black pepper. Enjoy!
I highly recommend a visit to your local farmers market for some fresh summer corn to use in this chowder. I always buy more than we can possibly eat, so I make this recipe or these Tasty Taquitos. You might also like to add corn to this Tex-Mex Spaghetti Squash.
If you want to know how I lost 125 lbs, check out my book and thanks for trying the recipe. Let me know what you think.