The sweet, locally-grown Ohio corn is finally coming in, and this soup is so delicious. If you don’t like spicy soup, you can leave out the chipotle chili spice altogether and it’s still very good.
It’s best made with fresh sweet corn, but good frozen corn still makes a wonderful soup. I like to make big batches of it in the summer as the corn is ripening and freeze it, it’s so good in the middle of the winter too.
Plus, right now when sweet corn seems to be everywhere, it’s also inexpensive, so this is the time to make corn chowder!
- 4 large yellow onions, chopped
- 4 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 12 cups good chicken or vegetable stock
- 2 -3 lbs boiling potatoes, peeled & diced
- 1 chipotle chili in adobo, chopped fine
- 10 ears blanched sweet corn kernels or 3 lbs. frozen
- 2 cups half-and-half
- 1/2 lb sharp white cheddar cheese cubed
- In a large stockpot (8 quart minimum) on medium heat, melt the butter, add the onions, and cook until the onions are translucent (about 15 minutes).
- Add the flour, salt, and turmeric; stir in thoroughly, and then add the chicken stock, potatoes, and chipotle chili.
- Bring the soup to a boil and simmer uncovered for 15 minutes or until the potatoes are tender.
- Add the corn, half-and-half, and cheddar cheese; simmer for 10 more minutes or until the cheese melted.
- Serve hot and garnish with parsley or crumbled bacon if desired.