Gentl & Hyers
Hands-On Time
20 Mins
Total Time
35 Mins
Yield
4

Squash, corn, potatoes, and whole milk star in the base of this creamy soup, which gets topped with cheddar cheese and scallions. To remove the kernels from the cobs without scattering corn everywhere, break the cobs in half before slicing down. Doing so creates flat, sturdy bases you can place on a cutting board. But don't get rid of the cobs just yet! The cobs give the chowder its intense flavor, so instead of discarding them immediately, you’ll simmer them in the soup for about 10 minutes. Doing so extracts the milky juice inside, which thickens the soup and punches up its sweetness.

How to Make It

Step 1

Melt the butter in a pot over medium. Add the squash, corn, scallion whites, celery, and salt. Cook, stirring occasionally, until the corn is tender but not browned, about 15 minutes.

Step 2

Stir in the milk, broth, and potatoes. Increase heat to high; add the corn cobs and bring to a boil. Reduce heat and simmer until the potatoes are tender, 8 to 10 minutes. Discard the cobs.

Step 3

Puree 2 cups of the corn mixture in a blender. Return to pot; stir to combine. Top the soup with the Cheddar and scallion greens.

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Ratings & Reviews

/5
Reviews
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