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This post was sponsored by Sunshine Sweet Corn as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
Midwest winters can be brutal, and our springs seem like all four seasons all in any given week! One day we’ll get to fish.
Other days, we’ll play in the mud.
Sometimes, we’ll get tornadoes.
Or maybe even snow, like it’s forecasted for May 1st.
Some days, we’re craving BBQ, anxiously waiting for clear skies so we can fire up the grill.
Other days, it’s cold and windy and we need to warm our souls with soup.
Sweet, Sweet Summer…
Nothing screams summer like sweet corn though, right? Well, you don’t have to wait until summer to get it! No time travel needed. No flying to faraway lands to score some sweet corn (well, unless you want to. And in that case, take me with you!). Sunshine Sweet Corn from Florida is available – and it’s just as delicious now! It’s non-GMO, and is available wherever corn is sold! There are all kinds of things you can do with it – from corn relish to corn fritters and everything in-between. However, my favorite way to use it is in corn chowder! I had some Easter ham to use up, so I modified a recipe from Sunshine Sweet Corn, and it came out so yummy!
Note: Instead of using heavy cream to make your paste with the flour, you can use clarified butter to make a roux in a saucepan over medium heat. This also helps thicken the soup! You’d use a larger amount of flour and butter if you like thicker soup. Step-by-step instructions on how to make a roux are here.
- 6 ears Sunshine Sweet corn, shucked (about 2-/14 cups)
- 6 tablespoons butter
- 1 tablespoon chopped garlic
- 1 1/2 cup chopped onion
- 3 cups milk
- 3 cups broth
- 1/2 cup heavy cream
- 4 tablespoons flour
- 4 cups diced peeled potatoes
- 1 1/2 cup diced ham (about 8 ounces)
- 2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Cut kernels from cobs by holding each ear upright on the wide end and using a sharp knife; reserve kernels and the cobs.
- In a medium saucepan over medium heat, melt butter.
- Stir in onion; cook and stir until tender, about 5 minutes.
- Add garlic, cook on low for a minute.
- In a bowl, combine heavy cream and flour to make a paste.
- Add milk and broth to a large saucepan, adding potatoes, ham, and reserved corn cobs.
- Stir paste into the soup.
- Cook, covered over very low heat, until soup is thickened slightly and potatoes are tender, about 20 minutes, stirring occasionally.
- Remove and discard cobs; add reserved corn kernels, salt and pepper; simmer until hot, about 5 minutes.
Nutrition Information:Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 547 Total Fat: 26g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 88mg Sodium: 1378mg Carbohydrates: 62g Fiber: 5g Sugar: 10g Protein: 22g
I’d love to hear your favorite corn recipes. If you do try this delicious corn chowder, I’d also love to know what you think below!