Italian Corn Chowder
Ingredients
- 3 tablespoons butter ⓘ
- 1 tablespoon fresh garlic, chopped ⓘ
- 1 small sweet onion, minced ⓘ
- 4 cups fresh corn kernels, about 4 ears ⓘ
- 2 tablespoons sugar ⓘ
- 1 teaspoon fine sea salt ⓘ
- 4 cups chicken broth, low sodium (or vegetable) ⓘ
- 1/2 cup sour cream, regular or lowfat OK ⓘ
- 1/2 cup ricotta cheese, regular or lowfat OK ⓘ
- TOPPINGS: minced onion chives, basil tomato pesto, fresh cracked pepper ⓘ
Instructions
- In a large Dutch oven on medium heat, saute the butter, garlic and onion until soft; 3 minutes.
- Add the corn kernels, sugar and sea salt; continue to saute for another 5 minutes. Add the broth and bring to a slow boil; then reduce the heat and simmer for 30 minutes. Let the soup cool off heat for 15 minutes.
- Stir in the sour cream and ricotta cheese. With an immersion blender, puree the soup just until chunky. Taste and add more salt if needed.
- To serve top with a sprinkle of minced onion chives, a dollop or two of basil tomato pesto and a few turns of freshly cracked pepper. Serve hot or room temperature.
Nutrition & Diet Analysis (per serving)
448
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).