Recipe: Corn chowder with goat cheese

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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

  • Servings: 3 1-cup servings
  • Print

Ingredients:

  • 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)

Directions:

  1. Heat a large saucepan over medium heat and melt the butter. Saute the onion and celery until softened and the onion is translucent.
  2. Add 1 cup water and the Better than Bouillon. Stir until dissolved. Add the thyme and corn and season with salt and pepper.
  3. Bring to a boil, then immediately turn to low. Cover and simmer for 30 minutes.
  4. 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.

— Amanda

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One thought on “Recipe: Corn chowder with goat cheese

  1. Pingback: Recipe: Sour cream corn chowder | SterlingFink

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