September Corn & Potato Chowder is so full of sweetness from the end of summer produce. Grilling the corn before adding it to the chowder makes the flavor of corn pop with rich flavor. You have bright colors, fresh taste, and a healthy comfort food. This is a great soup served with Quesadillas made with Jack cheese, green onion, fresh cilantro, and a drizzle of chipotle salsa. This is also a great low-fat chowder as it is not cream based.
September Corn & Potato Chowder recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
September Corn & Potato Chowder Recipe:
September Corn and Potato Chowder Recipe
2 tablespoons olive oil
2 shallots, chopped*
1 leek, cleaned and sliced
4 garlic cloves, fine chop
2 to 3 teaspoons fresh thyme
Coarse salt and freshly-ground black pepper, to taste
1 cup water
4 cups homemade chicken stock or a good-quality store bought**
4 medium-size Yukon Gold potatoes, unpeeled and cut into bite-size pieces
4 ears grilled corn, kernels scraped off the cob***
2 large beefsteak tomatoes, cored, peeled, and cut into bite-size chunks
1 tablespoon red wine vinegar
Garnishes (see below)
* May use a small onion, if you prefer.
** Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.
*** Learn How To Grill Corn On The Cob.
In a Dutch oven or a large soup pot over medium heat, add olive oil and heat. Add shallots and leeks; sautfor 5 minutes, stirring often. Add garlic, thyme, salt and pepper, water, and chicken stock; bring to a simmer.
Add potatoes and cook approximately 15 minutes or until cooked through. Stir in grilled corn kernels and tomatoes; let simmer until heated through.
Remove from heat and stir in the vinegar. Place in serving bowls and garnish with sour cream and herbs of your choice.
Garlic chives, fresh tarragon, or sweet basil