Summer isn’t really soup season but there are a few exceptions–gazpacho and anything with sweet corn! I can not help but buy a few extra ears of corn every time I get a chance lately. It is one of the only produce items that the grocery store truly carries seasonally. In the winter they still try to sell flimsy green beans and half moldy strawberries, but with corn on the cob, they don’t even bother, it’s just for summer.
Topped with grilled shrimp, fresh garden herbs and goat cheese, this corn chowder just feels like August, but I’d save it for a day that isn’t pushing 90 degrees. I used goat cheese, but some crumbled feta or white cheddar with a dollop of sour cream or plain yogurt would be great too!
Summer Corn Chowder with Grilled Shrimp
- 1 T olive oil
- 3 Yukon Gold potatoes (or any kind-1 large baked potato works)
- 1 small onion diced small
- 1 pepper (any sweet pepper, Anaheim, yellow or orange bell) diced small
- 2 ears corn cut off the cob
- 2 cloves garlic minced
- ½ t kosher salt
- 8 grinds fresh black pepper
- ½ t paprika
- ¼ t cayenne (or less, to taste)
- 2 c chicken stock
- 1 c heavy cream
- Garnish with Grilled Shrimp (olive oil, salt and pepper), scallions, chives, or basil, crumbled goat cheese
- Set a large soup pot over medium heat, add oil and add chopped potatoes to begin sautéing
- Add all other veggies as you chop them, onion, pepper and corn cut off the top. Season with salt and pepper and saute until softened
- Add the garlic and spices and cook about 1 minute more
- Add the stock and simmer on medium low for about 30 minutes or until veggies are soft, stirring occasionally. (You can simmer the corn cobs to extract all their flavor, then remove and discard)
- Add cream, and simmer 10 minutes more
- Blend the soup either using a hand held stick blender or put half the soup in your blender or food processor. I don't blend it all until totally smooth because I like it a little chunky.
- Season and grill your shrimp, garnish with shrimp, herbs, and goat cheese