How good does that corn chowder look? Here's an interesting fact. Corn chowder recipes have been floating around the United States since way back in the late 1800s.

Well, here's a relatively new one for you. Registered dietician Merritt Bates-Thomas (from Owensboro, Kentucky) has whipped up an incredible recipe for Summer Corn Chowder and she's sharing it with you so you can try it at home.


Olive oil
2 shallots, diced
1 small fennel bulb, diced
4 ears corn, husked and cut off the cob
1 lb. new potatoes, diced
2 cloves of garlic, minced
a dash of cayenne or red pepper flakes
a dash of smoked paprika
1 quart (4 cups) water
1/4 cup heavy cream
1/2 cup halved or quartered cherry tomatoes
1 scallion, thinly sliced (chives can substitute)
2 radishes, thinly sliced
1 Tbsp. fennel fronds, minced
Cristina Anne Costello/Unsplash
Cristina Anne Costello/Unsplash
In a large saucepan or Dutch oven, add enough olive oil to saute' the diced shallots and fennel over medium heat.  Saute' until tender and slightly caramelized.
Cut the kernels of corn off the cob, then add the corn to the pot.  Cook for a couple of minutes.  Stir in the potatoes, garlic, pepper, and smoked paprika,  Add a small amount of salt and pepper.  Add the water and bring to a simmer.  Simmer for about 15 minutes.  Stir in the heavy cream and heat the mixture through.  Transfer half the mixture (both liquids and solids) to a blender and blend until smooth.  Add the blended mixture back to the pot and stir to combine the mixture.  Ladle the chowder into bowls.  Garnish with topping and serve.

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