Corn & Cream Spinach Chowder

corn-cream-spinach-chowder
Corn season is coming to an end. Soon there will be no more husking and no more corn soup. So this week I made two different corn soups to keep my corny taste buds hopping…Lol!!! This mild and flavorful corn and spinach soup really hit the spot. Creamy, salty and sweet!

Corn & Cream Spinach Soup
3 cooked corn cobs
2 cups milk
4 slices American cheese
6 cups fresh spinach
1 cup cream cheese
1/2 onion diced
2 Tbs flour
1 cup chicken stock
1 tsp salt
1/2 tsp pepper
1/2 tsp celery salt

Cut the corn off the cob.corn-broth-1
Cook the cobs in the milk for about 20 minutes on medium low with a little salt.
corn-broth
Using the back of a knife, scrape as much of the corn off the cob as possible. Place the corn and the chicken stock in a blender and blend until creamy.
corn-broth-2
Sauté the onions and spinach until tender and wilted. Add the cream cheese, American cheese, celery salt and pepper and cook on low until all is blended and creamy.
spinach-florentine
Add the corn milk and the puréed corn to the spinach mixture. Heat for 5 minutes then add the corn kernels. Heat a few minutes more. Serve and eat… Delicious!
corn-cream-spinach-chowder
Enjoy!

Heidi

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