Bring a little comfort to your summer with this creamy chowder that’s full of fresh sweet corn!
I’m crazy about corn and during the summer when sweet corn is at its peak, I literally get giddy about eating it! I could eat it at every meal, including dessert! It’s so sweet and satisfying!
We had a few rainy days in a row recently and all I wanted was some comfort food. The clouds, cooler temps, and thunder storms made me want to just curl up on the couch with a big bowl of warm soup, so that’s exactly what I did.
I had stocked up on sweet corn so I thought why not make a creamy corn soup that has the sweet taste of summer, but would still provide me with that warm wonderful feeling of comfort food in the winter.
It’s so easy to make and the fresh corn just makes it. Roasting the corn before you add it to the soup brings out even more sweetness and flavor making it all that more fabulous!
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
- 8 ears sweet corn on the cob
- 1 tablespoon butter
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- ½ cup Gold Medal ® all-purpose flour
- 2 cups chicken broth, divided
- 3 cups milk
- 2 teaspoons sugar
- salt & pepper, to taste
- Preheat oven to 400°F. Line two rimmed baking sheets with foil and spray with non-stick cooking spray.
- Cut the kernels off each corn cob and divide them evenly between the prepared baking sheets. Spread the kernels out onto the baking sheets. Sprinkle generously with salt and pepper. Roast the corn in the oven for 20-30 minutes or until some of the kernels start to brown.
- Meanwhile, melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic and let sauté until the onion is translucent, about 5 minutes. Whisk in the flour. Continue whisking and add 1-1/2 cups of the chicken broth along with all of the milk. Continue whisking until the soup starts to thicken. Turn the burner to low heat.
- Place half of the corn kernels in a blender with the remaining ½ cup chicken broth. Blend until creamy. Stir the creamed corn into the soup base along with the remaining roasted corn. Let simmer for another 5 minutes before serving.