Summer Corn Chowder Recipe
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 medium carrots, peeled and diced
2 cloves garlic, minced
2 tablespoons Cup4Cup Multipurpose flour
2 ½ cups vegetable or chicken stock
1 cup whole milk
2 cups fresh yellow corn (about 2 ears)
¼ pound small red bliss potatoes, cut into quarters
1 fresno chili, seeds removed & minced
Salt and black pepper, to taste
½ cup cherry tomatoes, cut in half
¼ cup fresh cilantro, chopped
1 lime, cut into wedges
1. Heat a soup pot over medium heat. Add in the butter and melt. Add the onion, garlic, carrots and a pinch of salt to the pot and cook until the onions are translucent. Dust the vegetables with the 2 tablespoons of flour and stir to coat.
2. Slowly pour in the stock into the pot while whisking constantly. Bring then mixture to a boil; the liquid should begin to thicken.
3. Add the milk, corn, potatoes and minced fresno chili to the pot and bring the mixture to a simmer. Continue to cook at a simmer until the potatoes and corn are cooked through, about 20-25 minutes. Season the soup to taste with salt and black pepper.
4. Just before serving, stir in the cherry tomatoes and fresh cilantro. Serve soup with lime wedges.