These two cozy corn soups are perfect for the summer-to-fall transition. We recommend you enjoy them with half a sandwich for the quintessential cooler weather supper. On their own they make an excellent starter for an elegant company dinner too.
Cheddar Corn Chowder
- 8 ounces bacon, chopped
- 1/4 cup good olive oil
- 6 cups chopped yellow onions (4 large onions)
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground turmeric
- 12 cups chicken stock, preferably homemade
- 6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
- 10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
- 2 cups half-and-half
- 1/2 lb. sharp white Cheddar cheese, grated
- In a large stockpot on medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
- Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender.
- If using fresh corn, cut the kernels off the cobs and blanch the kernels for 3 minutes in boiling salted water. Drain. (If using frozen corn, you can skip this step.)
- Add the corn to the soup, then add the half-and-half and Cheddar. Cook for 5 more minutes, until the cheese is melted. Season to taste with salt and pepper. Serve hot with a garnish of bacon. Makes 10-12 servings.
Try this delicious Ivy Tech and Tulip Tree Creamery Grilled Cheese collaboration commissioned by the American Dairy Association for the Indiana State Fair. It’s as easy as it is tasty – the perfect grilled cheese sandwich to complement your chowder.
Indian-Spiced Corn Soup with Yogurt
- 4 tablespoons butter (olive oil for vegan)
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- ½ teaspoon each turmeric, cumin seeds, black mustard seeds OR
- 1 ½ teaspoons curry powder
- 1 large pinch cayenne
- 3-4 cups corn kernels from 4-6 ears of corn
- 4 cups water (or 2 cups water + 2 cups corn stock*)
- Salt and pepper
- Plain yogurt for garnish (optional for vegan)
- 1 tablespoon chopped chives for garnish
- Cilantro sprigs for garnish
- Lime wedges for garnish
- Put butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until softened, about 10 minutes. Add garlic, ginger, turmeric, cumin, mustard seeds (or curry powder if using), and cayenne and sizzle for a minute or so.
- Add corn kernels and season generously with salt and pepper. Cook stirring, for 2 minutes, Add 4 cups water and bring to a simmer. Simmer gently for 10 minutes. Puree soup in a blender. Check seasoning and adjust salt.
- To serve, ladle into small bowls. Garnish each with 2 tablespoons thick yogurt. Sprinkle with chives and cilantro sprigs. Add a squeeze of lime. Makes 4-6 servings.
*Make corn stock by simmering the cobs after stripping the kernels from them.
Pair this soup with yummy Curried Egg Salad Sandwiches from Foodie Crush.