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Summer Squash and Corn Chowder - this soup is summer in a bowl and you have to try it! It's so creamy and completely delicious!

Summer Squash and Corn Chowder

Summer Squash and Corn Chowder - this soup is summer in a bowl and you have to try it! It's so creamy and completely delicious!

Summer Squash and Corn Chowder  - this soup is incredibly creamy and delicious! We loved it!

Summer Squash and Corn Chowder

Summer Squash and Corn Chowder - this soup is incredibly creamy and delicious! We loved it!

Summer Corn Chowder

Summer Corn Chowder

Summer Corn Chowder Recipe - INGREDIENTS: 2 ounces thick-cut bacon (about 3 slices), small dice 1 medium yellow onion, small dice 3 cups fresh or frozen corn kernels (thaw if frozen) 3 cups whole milk.Read more ›

This is exactly what I want in a meal from about September until April. It’s thick, creamy, hearty, and goes perfectly with freshly baked bread. It’s even healthy. Not like kind-of-healthy, but really healthy. There’s just nothing bad in it. So I can eat my bowl of thick, creamy chowder and not even feel bad...Read More »

Quinoa Corn Chowder

This is exactly what I want in a meal from about September until April. It’s thick, creamy, hearty, and goes perfectly with freshly baked bread. It’s even healthy. Not like kind-of-healthy, but really healthy. There’s just nothing bad in it. So I can eat my bowl of thick, creamy chowder and not even feel bad...Read More »

Creamy Corn and Potato Chowder Recipe - finally found the recipe!!

Creamy Corn and Potato Chowder

Shrimp and Corn Chowder - An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor!

Shrimp and Corn Chowder

Shrimp and Corn Chowder - An easy, creamy chowder that's incredibly smoky, sweet and packed with tons of flavor!

The secret to the rich flavor is in the aged cheddar. I love Cabot Cloth-Bound Cheddar for its intense almost nutty flavor, but any aged sharp cheddar will do. Be sure to not only cut off and grate the corn, but to scrape the cobs. Doing so will add so much extra corn pulp and starch that it really boots the creaminess and corn flavor of the soup.

The secret to the rich flavor is in the aged cheddar. I love Cabot Cloth-Bound Cheddar for its intense almost nutty flavor, but any aged sharp cheddar will do. Be sure to not only cut off and grate the corn, but to scrape the cobs. Doing so will add so much extra corn pulp and starch that it really boots the creaminess and corn flavor of the soup.

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