One of my favourite times of year is Quebec corn season! I gorge on the yellow sweetness from July through early September. As much as I love straight up corn on the cob, there are only so many days in a row that I can eat the same thing. During this years’ corn season, I commemorated the happy time with a new recipe for corn and potato chowder.
We’d been experiencing some stormy rainy days, and to me there is nothing that helps warm your bones better than a hot bowl of soup. Perfect for this time of year as the thermostat dips into the minus temperatures…brrr winter is coming! Besides, soups are super quick to make, which leaves me more time to design ;)
I’ve focused on chives as my main herb as I had plenty growing in my garden this year and I love the fresh light onion taste paired with the sweet corn. Feel free to change up the fresh herbs based on what you have readily available.
A little bit of homemade goodness from my home to yours. Hope you enjoy!
Preparation Time – 10 Minutes
Cooking Time – 20 Minutes
- 2 tbsp. Olive Oil
- 1 onion – small dice
- 4 cobs of corn – raw cut from the cob
- 1 Russet Potato – small dice
- 2 garlic cloves – minced
- 1 L Chicken stock
- 1 tsp sugar
- Salt & pepper
- 2 cups milk
- Fresh chives – snipped
- In a Dutch oven, heat the oil over medium heat. Add the onion and cook until just translucent. Add the garlic and cook another minute. Add the corn, the sugar and season with salt and pepper. Toss for a minute.
- Add the chicken stock and potatoes. Season with salt and pepper. Bring to a boil, reduce heat and simmer until potatoes are tender.
- Add milk and heat through.
- Add chives just before serving.
- Serve hot.