Creamy Corn Chowder

Fresh Summer Sweet Corn Chowder

AuthorSara Bojarski Prep Time: 0:10:00
Cook Time: 0:20:00
Total Time: 0:30:00
Serving Size: Serves 2 Ingredients
  • 3 Ears of Corn
  • 1/2 Onion (diced small)
  • 1 Garlic Clove (chopped roughly)
  • 1/2 Cup Corn Stock (made in Step 1)
  • 2 1/2 T Coconut Milk
  • 1 Tablespoon Heavy Cream
  • Salt (to taste)
  • 3 Sprigs Thyme
  • Pinch Cayenne
  • Pinch Cumin Powder
  • Make a Corn Stock: Using a knife, cut the kernels or corn off the cob, and place the cobs in a large pot. Add about 2 cups of water and 3 sprigs of thyme and bring to a boil. Reduce to a simmer and cook about 15 minutes - strain and reserve liquid (discard of solids).
  • Meanwhile, in a saute pan, heat up 1 tablespoon of Olive Oil. Add in your onion and cook 5 minutes. Add in your corn kernels and cook another 5 minutes. Add in your garlic, cayenne, and cumin and cook 2 more minutes. Transfer this mixture to a blender and blend for 30 seconds.
  • Add in 1/2 cup of your corn stock from step 1 to the blender. Also add in the coconut milk and heavy cream. Blend another 30 seconds. Season with salt. Serve hot with sliced scallions, Bacon, and/or a sour cream drizzle (optional).