Creamy Summer Corn Chowder


I love a good bowl of chowder and even as the weather warms up, there is something wonderfully comforting about a hearty bowl of soup. I have based this soup off of a recipe from bon appetit magazine, but have changed that recipe a bit. They key to success for this soup is using the fresh corn to make the stock which creates a wonderful flavor base for the soup and makes all the difference in taste. It does require a bit of extra work, but well worth the effort. You can adjust the amount of cream you want to use and even eliminate it, although your soup will not be thinner in consistency. I have also served this soup with some gulf shrimp top…a great way to complement the dish.
Serves 4-6


  • 8 ears of corn
  • 1 Parmesan rind (about 4 ounces; optional)
  • 2 sprigs thyme
  • 1 bay…

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