This corn chowder is super tasty! I love it for crisp fall days! The fresh vegetables and cilantro balance out the hearty cream nicely. I make this larger batch and freeze this soup in individual portions for weekday lunches for my husband and me. You can also garnish this chowder with my pickled jalapeños!
Serving Size: 8
6 ears of sweet corn, removed from the cob
2 large white onions, diced
2 celery stalks, thinly sliced
2 large carrots, thinly sliced
¼ cup of cilantro, diced
1 stick of butter
1 quart of half and half
½ cup of flour
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of salt
1 box of vegetable broth
In a large pan, melt the butter.
Sauté the onions, celery, and carrots until they are tender.
Add flour and brown the mixture to make a roux and set it aside.
In another skillet, bring the vegetable broth and corn kernels to a boil.
Add the spices and cilantro to the corn mixture.
Add the corn mixture to the roux and stir to prevent lumps.
Add the half and half and simmer, stirring constantly to prevent burning.
Garnish with cilantro and serve.