To me, soup seems like a winter food but this chowder is super light. Perfect for summer. It can easily be made vegetarian as well. I added ham at the end in my version but it could be easily left out.
It is also pretty lightened up. I love how thick it got from the quick white sauce! Don’t be afraid- this is really an easy one.
Potato Corn Chowder
1/2 small sweet onion, chopped
2 ears of fresh corn, husked
1 medium russet potato, peeled and boiled or microwaved
4 cups of veggie stock
1 tablespoon butter
1 tablespoon AP flour
1/2 cup milk (I used skim)
Salt and Pepper
1/2 cup diced ham
1. Sautee onion in olive oil in a large soup pan. Meanwhile, boil or microwave corn until bright yellow.
2. Once onion is soft and translucent, add corn and potato. Continue to cook for 5 minutes. Add veggie stock and allow to simmer.
3. While the soup is simmering, begin the white sauce. Melt the butter in a small sauce pan, once it is melted add the flour and cook for 1 minute. Add the milk and cook on medium heat (do not allow to boil) until the sauce coats a wooden spoon (about 10 minutes).
4. Add the white sauce to the soup pot and stir to combine. Season with salt and pepper. Add the ham and allow to warm through.