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.
- 2 tablespoons olive oil
- 2 shallots, chopped*
- 1 leek, cleaned and sliced
- 4 garlic cloves, fine chop
- 2 to 3 teaspoons thyme
- Coarse salt and freshly-ground black pepper, to taste
- 1 cup water
- 4 cups chicken stock (homemade or a good-quality store bought)**
- 4 medium Yukon Gold potatoes, unpeeled and cut into bite-size pieces
- 4 ears corn, grilled, kernels scraped off the cob***
- 2 large beefsteak tomatoes, cored, peeled, and cut into bite-size chunks
- 1 tablespoon red wine vinegar
- Sour cream (for garnish)
- Garlic chives, fresh tarragon, or sweet basil (for garnish)
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.