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Soup or chowder of any kind is always difficult to photograph

Despite that, this chowda was good.

I know that it’s hot outside, and I know that turning the stove on for any long period of time is ghastly when the humidity outside feelsĀ  about the same as a pot of boiling water inside…sometimes it’s worth it to turn on the stove for a delicious meal.

For me, I’m lucky enough to have a pretty good A/C unit. Plus, one of the perks (yes, finally a perk when it comes to cooking!) to living in a basement apartment, is that it stays cool in the summer and warm in the winter. Not much natural light here, but plenty of good food.

This was another recipe I found using gojee.com. This time I typed in corn. Because it’s summer. And corn is showing up in the grocery store for super cheap. I love corn on the cob, but I wanted to do something different with the corn for once, hence, chowder.

Summery Corn Chowder (From fresh365)

Serves 4

Ingredients:

  • 2 tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/2 tsp cayenne pepper
  • 2 cups diced red potatoes
  • 5 cups vegetable broth
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • kernels from 5 ears fresh corn
  • 1 cup grated cheddar cheese
  • pepper to taste

Directions:

1. Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add garlic and onions and cook 10 minutes until beginning to brown.

2. Stir in cayenne and potatoes; cook 3 minutes, stirring often. Add the vegetable broth, sour cream, and salt, stirring well. Cook for 20 minutes.

3. With a potato masher, lightly mash about half the potatoes in the pot. (This will create a thicker broth.) Cook an additional 10 minutes, or until the solid potatoes are easily pierced with a fork. Stir in corn and cheddar cheese and cook 5 minutes. Season to taste with salt and pepper.

My Two Cents:

Can you believe this was the first time I ever cut off fresh kernels from an ear of corn? I always eat it straight off the cob, but fresh corn in recipes is amazing. I should use fresh corn more often.

This chowder has a little kick to it, and I’m beginning to like that in my dishes. I try to spice it up a bit for Chris, since he loves spicy food. This wasn’t too spicy, but had just enough cayenne pepper to give it a little zing (and make the soup a pretty orange color!)

The sweetness of the corn and the tanginess of the sour cream played out well together in this recipe.

Also, the more cheese, the better.

:)

And since this only takes about 40 minutes to make, it won’t heat up your place too much (or choose to make it on a cool night!)

P.S. As usual, this is quite healthy. A chowder or soup made without cream is always a winner in my book.

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