Traditional summertime corn chowder calls for scraping corn and simmering cobs, but this version is quick, and you can enjoy it any time of year. Pureeing some of the soup makes it taste really rich and decadent, even without a lot of heavy cream.
- In a heavy, medium pot over medium heat, cook and stir the carrot, celery, and onion in the butter until the veggies are softened, about 5 minutes. Add the garlic and stir 1 minute more.
- Add the flour and stir for about 2 minutes, until it’s golden brown and the raw-flour taste is gone. Whisk in the chicken broth. Add the corn, milk, and sugar, bring to a boil, and simmer 10 minutes.
- Add the cream, nutmeg, and optional cayenne, and heat through. Remove 1 cup of the soup and puree in a blender, then stir it back into the pot. Season with salt and pepper, and serve.
Recipe by Tara Tuckwiller