Incredibly Delicious Corn Chowder – Comfort in a Bowl! 🌽🍲

• 4-6 ears of corn
• 3 tbsp oil
• 1 yellow onion, diced finely
• 4 stalks of celery, diced finely
• 2 carrots, peeled and diced finely
• 1 bell pepper, small dice
• 1-2 Russet potatoes, diced in about 1/2" cubes
• ¼ cup flour
• 1 bay leaf
• 6 cups chicken broth or water, plus more as needed (I use water for cleaner taste)
• pinch of red pepper flakes
• ¼ cup milk, half and half or heavy cream (less or more to taste)
• salt and pepper to taste
• Parsley or Green onions, for garnish
• Shredded cheese, for garnish, optional

Instructions

1. 1

   Cut the kernels from the cobs and reserve them. Using the dull side of the knife, try to extract as much of the "corn milk" that's left behind on the cob as possible. Break the cobs in half, place them in a pot, and fill with about 6 cups (1.4 litres) of water or stock (see note). Add red pepper flakes and a bay leaf. Bring to a boil, reduce to a simmer, and simmer uncovered for 20–30 minutes. You can simmer for longer if desired; the flavour will just keep intensifying. Be sure to strain this simmering liquid before adding it in step 3. At that point, discard the cobs and the bay leaf.

2. 2

   In the meantime, chop up all your vegetables.

3. 3

   Heat the oil in a heavy-bottomed pot or a Dutch oven. Add the onions, celery, and carrots. Cook for 7–10 minutes until soft, fragrant, and just beginning to brown, but not browned. Add the bell peppers, if using, and cook for another minute or two. Sprinkle the flour and cook for 3 minutes to cook off the raw flour taste, stirring constantly. Pour in about 1/2 cup (120 ml) of strained simmering liquid. Stir vigorously to work out any lumps and ensure the flour is well incorporated and the liquid thickens. Slowly pour in the rest of the liquid while stirring and working out any lumps. Add the potatoes and corn at this point. Add enough liquid to just barely cover your vegetables (if they are already covered, do not add any more; I ended up adding another 3/4 cup (180 ml) of water). Remember, it's always easier to thin out the soup with more liquid later, so be sure not to add too much (again, just barely cover the vegetables with the liquid, that's it!).

4. 4

   Bring your soup to a boil, reduce to a simmer, and simmer uncovered for about 30 minutes. Check to make sure your potatoes and corn kernels are soft. Continue simmering until the soup reaches your desired consistency. Taste the soup and season with a good pinch of kosher salt and pepper. When you are happy with the consistency, transfer 0–50% of your soup to the blender. The proportion of the soup you are going to purée is up to you. You can leave it as is or purée up to half of your soup. I prefer somewhere in between; I purée about 20–30% of the soup to add some creaminess while not losing the chunkiness from the vegetables. You can use your immersion blender instead of a regular blender if desired. Return the puréed soup back to the pot.

5. 5

   Feel free to add no cream at all, or add a little bit of cream, half and half, or milk at this time. I prefer to ladle the soup into individual bowls and stir in a couple of teaspoons or so of half and half, and gently swirl it to add a bit of creaminess and richness.

6. 6

   Garnish with parsley and shredded cheese and serve.