I feel a sense of urgency to squeeze in as much summer produce as I can before all of the perfectly ripened tomatoes, peaches and corn are gone.  Sometimes I wish we had summer produce year round, but then I wonder if we would still appreciate how good and refreshing watermelon tastes during the few months we can get it, for example.

Corn on the cob is prime right now, and it is good in it’s own rite, but another one of my favorite ways to enjoy corn is in a thick and creamy soup.  I especially love when I can make a creamy and satisfying soup without actually using heavy cream and multiple sticks of butter.  This soup will give you just that.  I added dill because I love the way that dill can lighten the richness of a dish and add a whole other flavor profile.


Dilly Corn Chowder with Cheese
Author: 
Recipe type: Entree, Soup, Main dish, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty, yet light corn chowder
Ingredients
  • 2 Tbsp butter
  • 2 onions, diced
  • 2 cloves garlic, crushed
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 Tbsp dried dill weed
  • 4 cups vegetable or chicken broth
  • 2 yukon gold potatoes
  • 3 cups fresh or frozen corn kernels
  • 2 cups skim milk
  • ½ cup fat-free half and half
  • salt and pepper
  • ¾ cup shredded cheddar or colby jack cheese
Instructions
  1. In a medium stock pot, melt butter over medium-high heat. Add onions and stir occasionally until tender, about 8-10 minutes.
  2. Add garlic and cook 2 minutes.
  3. Stir in thyme, bay leaf, dill, salt and pepper and broth and bring to a boil.
  4. Add potatoes and continue to boil until potatoes are tender when pierced with a fork, about 10 minutes.
  5. Reduce heat to medium and add corn. Cook until corn is tender, about 2 minutes.
  6. Reduce heat to low and stir in milk and half and half.
  7. Serve sprinkled with the shredded cheese and more salt and pepper to taste.
  8. Recipe adapted from Sunset.

Which summer produce do you wish you could enjoy year round?

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6 Comments ( Reply )

  1. Hayley @ The Domestic Rebel
    Aug 16, 2012 @ 9:44 am

    This looks AWESOME. I love corn chowder, and the dill is such a fun twist to it! Make me dinner tonight?? 🙂

    Reply

  2. Laura (Tutti Dolci)
    Aug 16, 2012 @ 10:14 am

    I love dill in soups, what a great chowder!

    Reply

  3. Brenda @ a farmgirl's dabbles
    Aug 16, 2012 @ 11:00 am

    As I’m running around closing windows because we’re COLD…a warm bowl of this soup sounds soooooo good! Love the dill with the corn!

    Reply

    • Mercedes
      Aug 16, 2012 @ 8:35 pm

      I am definitely excited for some cooler weather food like soups!

      Reply

  4. emily (a nutritionist eats)
    Aug 16, 2012 @ 1:54 pm

    Richie has been eating up fresh corn – and loving it! Not sure where it comes from though…I doubt it is midwest sweet corn!

    Reply

  5. Cassie
    Aug 17, 2012 @ 8:51 pm

    What a combination! I love dill, great idea to add to a corn chowder!

    Reply

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