Just because it’s summer doesn’t mean soup season is over! This light corn chowder is stuffed with summer vegetables and fresh clean flavors, and topped with a dollop of chive-infused ricotta for a hint of indulgence.
Well, this is a conundrum.
Sweet summer corn is good (and I mean REALLY GOOD) for, what? Four weeks a year? Maybe five if we’re pushing it?
And I intend to eat all of it.
In all the ways.
Which is thick creamy dreamy and so not 85 degrees and sunny appropriate.
And therein lies the problem.
To chowder or not to chowder, as Shakespeare would have undoubtedly had Hamlet say if corn had been indigenous to 16th century England.
On the one hand, get it while the getting’s good.
(And if you’ve had corn lately, then you know. The getting is amazeballs.)
And on the other, it is just SO HEAVY that one bite will probably make us feel ill and like we have to take a cold shower.
As with many of life’s greatest and most profound dilemmas, the solution is, apparently, compromise.
Corn chowder, but without all the butter and cream, stuffed with fresh summer-ripened vegetables and all the corn my heart could possibly desire (okay, a mere fraction of the corn my heart could possibly desire, but that’s not saying much),
It’s a thing. And a really delicious one, at that.
Even though this chowder is broth-based, it gets a hearty kick from the potatoes, corn and bell peppers that fill up every spoonful, along with a hint of decadence from the dollop of chive-infused ricotta that gets plopped on top.
- 2 tbsp butter
- 1 onion, diced
- ½ tsp kosher salt, plus more to taste
- 1½ lb yukon gold potatoes, peeled and cut into ½-inch dice
- 1 red bell pepper, diced
- 3 ears corn
- 5 sprigs of thyme
- 4 cups vegetable broth
- 1 cup ricotta
- ¼ cup chives, minced
- In a large pot over medium heat, melt the butter. Add the onions to the pot and saute for 3-4 minutes, or until tender. Add the salt, potatoes, bell pepper and corn kernels to the pot. Saute for 4-5 minutes, stirring frequently.
- Add the thyme and vegetable broth to the pot, scraping the bottom of the pot to pull up any brown bits. Bring to a boil and then simmer, covered, for 20 minutes.
- Meanwhile, in a small bowl, stir together the ricotta and chives.
- Season soup to taste with salt and black pepper. Remove the thyme sprigs before serving. Divide the soup evenly among four bowls and top each with a dollop of ricotta.
For more summer-perfect soups, check out these:
From Around the Web:
Vegetarian Tortilla Soup from Cookie + Kate
Spicy Roasted Corn and Poblano Soup from How Sweet Eats
Tortellini Soup with Artichokes from Foodiecrush
Sweet Corn Eggdrop Soup from Running to the Kitchen
Yellow Squash Soup with Toasted Cumin from 10th Kitchen