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Sweet Corn Chowder

Cook shallot and celery in broth. Add corn. Puree.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Servings 3
Calories 150 kcal

Ingredients
  

  • 1/2 cup chopped shallot
  • 1/2 cup chopped celery
  • 2 cups vegetable broth use a low-sodium brand like Pacific if you can find it
  • 1 16 oz bag frozen sweet corn, thawed, or kernels from 5 - 6 ears fresh corn
  • 1 T white balsamic vinegar optional
  • 1/2 tsp freshly ground black pepper

Instructions
 

  • Chop the shallot and celery. Cook them until soft in the vegetable broth. (About 10 minutes.) Add the corn and heat through. Puree with an immersion blender or in a food processor until smooth.