Golden Corn Silk Chowder with Potato Clouds

Ingredients

• corn kernels3 cups
• yellow onion, diced1
• celery, diced2 stalks
• butter2 tablespoons
• all-purpose flour2 tablespoons
• vegetable broth4 cups
• milk1 1/2 cups
• Yukon Gold potatoes, peeled and cubed2 medium
• smoked paprika1/2 teaspoon
• lemon zest1 teaspoon
• salt1 1/4 teaspoons
• black pepper1/2 teaspoon

Method

1. 1Melt the butter in a pot over medium heat, then cook the onion and celery until softened, about 5 minutes.
2. 2Stir in the flour and paprika and cook for 1 minute to make a light roux.
3. 3Whisk in the broth until smooth, then add the potatoes and half the corn.
4. 4Simmer gently until the potatoes are tender, about 15 minutes.
5. 5Blend a few cups of the soup until creamy, then return it to the pot for a thicker texture.
6. 6Stir in the remaining corn, milk, lemon zest, salt, and pepper; warm through without boiling.
7. 7Taste and adjust seasoning, then serve hot in bowls.

Tips

• Blend only part of the soup so you keep some texture and pop from the corn.
• A squeeze of fresh lemon at the table brightens the sweetness nicely.
• For a richer bowl, stir in a spoonful of cream before serving.

Nutrition