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Corn Chowder Without Flour

How to make corn chowder without any wheat flour to thicken
Course Soup
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 servings
Author Eric Samuelson

Ingredients

  • 6 ears of fresh corn
  • 2 small to medium sized shallots
  • 1 hot pepper your choice
  • 1 ½ lbs small or new potatoes cut in half
  • 3 small carrots diced
  • 4 tbsp butter
  • 1 cup heavy cream
  • kosher salt to taste
  • freshly cracked black pepper to taste
  • 1 tbsp chopped fresh dill optional

Instructions

  • Remove the corn from the cob. DO NOT throw out the cobs. Save them!
    Dice the shallots, carrots, and pepper.
  • Heat up a large pot over medium high heat. Add in the butter.
  • Add in corn, carrots, shallots, and peppers. Cook until softened about 10 minutes. Stir frequently.
  • Remove the vegetables from the pot.
  • Add just enough water to cover the bottom of the pot. With a spatula scrap any brown bites that stuck to the bottom of the pot.
  • Add the cobs to the pot. Add enough water to cover the cobs.
  • Bring to a boil. Reduce to simmer and cook for 30 minutes.
  • Discard the cobs.
  • Add in the potatoes. Bring back to a boil, then simmer until the potatoes are fork tender.
  • Add back in the corn, carrots, peppers, and shallots. If using, add in the dill. Add kosher salt to taste. Add heavy cream to taste.

Notes

You can use onions or garlic instead of the shallots.
If you want to thicken the soup more than it is:
  1. Use a stick blender in the pot to blend some of the soup until desire consistency.
  2. Remove some of the soup and blend in a blender, then stir back in.
  3. Add more cream or sour cream.