Could winter really be this close? Not where I am at! I can’t believe it is the middle of October and we are still seeing days in the 90’s. While I know that colder weather is just around the corner I am still happy with these warmer days! I do miss soup weather and so I decided we were going to have a Corn Chowder recipe from two peas & their pod not matter how warm it was outside.
This recipe was super simple and I loved that it used so many different veggies. Most of which my refrigerator has been accumulating over the last few weeks from bountiful baskets. This was a hit with the family even though my husband said it would be even better with bacon. Well of course it would, everything is better with bacon! I hope your family enjoys it as much as mine did.
~ 2 Tbs. butter
~ 1 large onion, chopped
~ 2 garlic cloves, minced
~ 1 large carrot, chopped
~ 1 red pepper, seeds removed and diced
~ 3 Tbsp. minced poblano pepper
~ 2 potatoes, washed and diced
~ 2 cups chicken broth
~ 3 ears sweet corn, kernels removed or 3 cups frozen or canned corn
~ 1/3 cup flour
~ 1/2 tsp. dried thyme
~ salt and freshly ground black pepper, to taste
~ shredded cheddar cheese-optional, for serving
1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the carrot, red pepper, poblano pepper, and potatoes. Add the chicken broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.
2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes.
3. Remove empty ears of corn, if using, and ladle into bowls. Garnish with cheddar cheese, if desired.
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