Corn Chowder

It’s an old Southern favorite that offers up a perfect transition from the cold, dreary days of February to the brighter days of March. Loaded with sweet corn and chunks of golden potatoes, this luscious chowder includes an array of supporting flavors from onions and celery with the earthiness of fresh thyme. Simmered in a rich chicken stock and finished with the creaminess of half and half, you’ll find it’s a welcome dish any day of the year!

Growing up in the Panhandle of Texas, fresh corn was seldom found except in the height of summer. With the arrival of March, Farmer’s Markets are beginning to open and the abundance of fresh produce is everywhere, giving us a sign that spring is not far off. But it’s still a bit early for one of our favorites, sweet corn.

With produce delivered from outside our local area, you can often find ears of corn well into the fall and returning in early spring. But unfortunately, it’s not always at its peak in these “off seasons”. Don’t despair, because we have great options. Most food markets carry a great selection of frozen organic varieties, bringing the flavor of fresh corn year round. And this recipe makes the most of freezer and pantry staples.

Chowders are made with a combination of a stock with the addition of dairy – milk, half and half or cream – plus a roux to thicken the base. This soup starts with sweet onion and celery, sautéed in a blend of olive oil and butter. Fresh thyme is added along with a generous helping of Yukon gold potatoes, all simmered in a chicken stock before those golden kernels are added to the mix.

This is an easy soup to make, it comes together in about an hour and can be made ahead. And best of all, it delivers in a delightful way!

Corn Chowder

8 tablespoons butter, divided

2 tablespoons olive oil

1 medium sweet yellow onion, diced, about ¾ cup

1 cup chopped celery, about 3 to 4 stalks

5 tablespoons flour, divided

4 cups peeled and cubed potatoes, Yukon gold or new, about 1-½ pounds

4 cups chicken stock

1-½ tablespoons concentrated chicken base

6 sprigs fresh thyme or 1-½ teaspoon dried thyme

1 tablespoon sugar

2 teaspoons kosher salt, or to taste

½ teaspoon freshly ground pepper, or to taste

2 cups kernel corn, one 10-ounce organic bag, thawed slightly

2 cans cream style corn, each about 14.75 ounces

2 cups half and half, divided

In a large Dutch oven or stockpot, melt 4 tablespoons of the butter with the olive oil over medium heat. Add the onions and celery, and sauté until the vegetables are tender, about 10 minutes.

Toss the remaining 4 tablespoons of butter into the pan. When it’s melted add 3 tablespoons of the flour, stirring into the onions and celery.

Stir in the diced potatoes and continue to cook for about 5 minutes, over medium heat, stirring frequently.

Add the chicken base, thyme, sugar, kosher salt, and pepper. Pour in the chicken stock, stir to blend together.

Reduce the heat to medium low, cover the pan and simmer until the potatoes are tender, about 30 minutes.

Mix the remaining 2 tablespoons of flour with the half and half, (a jar or lidded container works well for this), mixing well to dissolve the flour. Pour into the soup with the corn.

Continue to cook over medium-low heat until the chowder has thickened, stirring frequently to prevent the corn from sticking, about 15 minutes. Remove the thyme sprigs before serving.

You can make this soup a day or two ahead, the flavors continue to meld together and thicken slightly. Serves 8.