Summer Corn “Chowder”

IMG_1545Summer soup, what could be better? I adapted this recipe from one I came across on Pinterest and was really happy with it. The changes I made were simply because I wanted a bit more protein to make a heartier soup.

Summer Corn “Chowder” 

2 tbsp butter  

1 white onion, diced

1/2 tsp kosher salt

1.5 lbs of yukon gold potatoes, peeled & diced in 1/2-inch cubes 

3 ears of corn 

1 red bell pepper

2 chicken sausages (TJ’s smoked with apple) 

1 can of cannellini beans, rinsed

2 cups of chicken broth + 3 cups of vegetable broth 

5 sprigs of thyme

Goat cheese with herbs (optional)

Melt the butter in a large dutch oven and then add the onion. Saute until the onion is tender. Add the remaining ingredients and bring to boil, then let simmer for 25-30 minutes, until the potatoes are tender. Remove the thyme sprigs before serving. This is a great broth-based soup, but the real kicker is to add a dollop of goat cheese. The recipe I saw called for ricotta, which I didn’t have on hand, so I tried goat cheese instead. I was a bit skeptical, but it actually gives a great flavor and once mixed in makes a nice, creamy “chowder!”

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