🌽 Dive into a deliciously creamy, comforting soup filled with the flavors of fresh corn, ideal for a warm winter evening or a light summer meal.🥣
15 min
30 min
Peel the corn cobs and remove the kernels with a knife. Set aside.
In a large saucepan, melt the butter over medium heat. Add the lardons and cook until crisp. Remove from the pan and set aside.
In the same pan, add the onions and sauté until translucent.
Add the corn kernels and potatoes to the pan. Cook for about 5 minutes, stirring occasionally.
Pour the vegetable stock into the saucepan. Bring to the boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
If desired, use an immersion blender to puree some of the soup, leaving a few pieces of corn for a pleasant texture.
Add milk for a creamier texture, if desired. Season with salt and black pepper to taste.
Serve hot, garnished with crispy bacon and chopped fresh parsley, if desired.
Tip
🌽 To intensify the flavor of the chowder, lightly toast the corn kernels before adding them to the soup. This adds a delicious smoky touch! 🔥
Seasonal all year round!
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