cook this / 15

Happy Monday, everyone!

I seriously cannot believe it's already August. With summer beginning to wind down, I plan to enjoy all of the seasonal produce I can! We are lucky to have so many farmer's markets in our area. Sweet corn is one of those summer traditions that brings me back to my childhood. My sister and I would help my parents shuck corn on the stoop of our front porch, though I was about 4 or 5 and I'm not sure I was very good at it... :)


Despite the fact that it's summertime, I've been craving healthy corn chowder. I'm not a fan of the cream-based soups that make you feel heavy afterwards, and there's no sense in weighing a fresh summer staple down with half & half. The corn deserves better!

This sweet corn chowder is so flavorful and rich, without having to use heavy cream or milk of any kind. The greek yogurt adds a boost of protein, thickening up the soup to more of a true chowder-like consistency. There are so few ingredients and this comes together quickly, making it an easy weeknight meal that highlights fresh summer produce in the best kind of way.

This soup can be served hot, but it's also really delicious cold. If you want to make this vegetarian, omit the pancetta and use vegetable stock rather than chicken stock.


Sweet Corn Chowder

6 ears sweet corn
1 1/2 lbs russet potatoes, cut into 1/2 cubes
1 package cubed pancetta
1 jalapeño, diced
2 cloves garlic, minced
4 cups chicken stock
2 sprigs thyme
1 cup greek yogurt
Basil (to garnish)
Salt & pepper to taste



In a large bowl, slice the corn kernels off each cob. Reserve 2 cobs and set aside. Scrub the potatoes and dice into 1/2 cubes.

In a large Dutch oven or stock pot, cook pancetta over medium heat for 5-6 minutes, until crispy. Add the garlic and jalapeño and sauté for 1 minute. Add the potatoes, corn, thyme, chicken stock and 2 cobs and bring to a boil. Reduce to a simmer, and cook for 20-30 minutes, until the potatoes are tender. Discard the corn cobs.


Puree 2 cups of the soup in a blender and return to the pot. Or, use an immersion blender (highly recommended!) to puree the soup to your desired consistency.  Add the greek yogurt and stir to combine. Taste the soup to see if it needs any salt or pepper.

Top with a tablespoon of greek yogurt and basil, and pair with a hunk of crusty bread (sourdough is best)... :)