My sour cream corn chowder has leveled up! If you like you can skip the butter in this recipe and use the fat left over from frying a few strips of good bacon — which should then be crumbled and added back in at the very end.
Corn chowder with goat cheese
- 1 tablespoon butter
- 1 small yellow onion, diced
- 1 large stalk celery, diced
- 1/2 tsp thyme
- 1 tsp Better Than Bouillon vegetable base
- 1 lb frozen corn, thawed
- 1 4-oz log of plain goat cheese (chèvre, not feta)
- Heat a large saucepan over medium heat and melt the butter. Saute the onion and celery until softened and the onion is translucent.
- Add 1 cup water and the Better than Bouillon. Stir until dissolved. Add the thyme and corn and season with salt and pepper.
- Bring to a boil, then immediately turn to low. Cover and simmer for 30 minutes.
- Stir in goat cheese until fully melted. Using a sieve or large slotted spoon scoop out 1/2 to 2/3 of the solids into a large bowl. Using a stick blender, blend the remaining solids and broth. Return the removed solids and stir to combine.