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 I. You can also garnish this chowder with with my pickled jalapenos!
Serving Size: 8
6 ears sweet corn removed from cob
2 large white onions diced
2 celery stalks sliced thin
2 large carrots sliced thin
¼ cup cilantro diced
1 stick butter
1 quart half and half
½ cup flour
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 box vegetable broth
In a large pan, melt the butter.
Saute the onions, celery, and carrots until they are tender.
Add flour and brown to make a roux and set 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.