Sweet Corn Chowder with Cornbread Croutons

A summertime chowder using Iowa sweet corn.

Corn Chowder Ingredients

3 Tbsp. Oil

1 1/2 sticks of Butter

3 cups Onions

3 cups Celery

3 Tbsp. Garlic

64 oz. of vegetable broth

2 Tbsp. thyme

4 cups Potatoes, peeled and diced into small pieces

2 1/2 cups corn

1 cup Flour

Salt to taste

Pepper to taste

1 1/2 cup cream

2 Tbsp smoked paprika

dash of cayenne pepper

1 Tbsp Parsley

Corn Chowder Directions

In a large pot, heat olive oil and butter to medium heat. Add onion, garlic, celery, and thyme. Allow celery and onion to cook down for about eight minutes.

Once onion and celery have softened, add salt, pepper, and flour. Stir until flour is completely mixed in. Add broth and bring to a boil.

Once broth is boiling, add cream, potatoes, corn, paprika and cayenne pepper. Let simmer on low for 10-15 minutes and consistently stir.

Let sit for 5-10 minutes and taste.

Cornbread Croutons Ingredients

1/4 cup butter

1/2 Tbsp. sugar

2 eggs

1 cup buttermilk

1/2 tsp. baking soda

1 cup flour

1 cup cornmeal

1 tsp. salt

1 Tbsp jalepeno peppers

2/3 cup sweet corn

2 slices of cooked bacon, chopped

2 Tbsp. melted butter for drizzling

Cornbread Croutons Directions

Melt 1/4 cup butter in a large sauce pan. Stir in sugar and mix completely. Combine eggs and mix completely and then add buttermilk.Add baking soda, flour, cornmeal and salt. Mix until batter is smooth. Add corn, jalepenos, and bacon and combine until mixed. Put mixture in a baking pan and bake 375 degrees for 35 - 45 minutes. Chop cornbread. Drizzle lightly with butter, and bake at 450 for 7-10 minutes until cornbread is crispy.