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 Chowder
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. Cook the cobs in the milk for about 20 minutes on medium low with a little salt. 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.

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. 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!


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19 thoughts on “Corn & Cream Spinach Chowder

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