Ingredients
- 4 medium corn cobs
- 4¼ cups vegetable stock
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 2 whole garlic cloves, peeled
- 1½ tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium red pepper, chopped
- 3 sticks celery, chopped
- 1 large ( or 2 medium) potato, cubed
- 1 large garlic clove, finely chopped or grated
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup whole milk
- Small grating of fresh nutmeg
- Chives, chopped
Recipe Description
Summer isn’t all about barbecues. When the weather is hot (and it will be happening soon) I don’t always feel like eating a heavy meal, this is why I like to enjoy soup even in the summer, which is just over 1 month away. This corn chowder can be a delightful appetizer or main dish that can be ready in under 30 minutes. Perfect for a busy weeknight. It also makes amazing leftovers so you could even take it to work for a light lunch.
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