I am still sick, so a hearty soup with whatever was residing in the pantry sounded great tonight. The chowder has a lot of texture and a nice balance between sweet and savory. Plus, with no cream and without a roux base, it’s pretty healthy too.
Creamy Corn Chowder with Pearl Onions:
8-10 oz white pearl onions, peeled and halved
4 c yellow corn kernels (canned & drained, frozen or fresh work fine)
6 c milk (whole milk preferred to avoid curdling)
Olive oil as needed
Salt and pepper to taste
Grated cheddar cheese (optional)
Chopped fresh parsley
Saute halved onions in olive oil until golden brown. Salt and pepper to taste.
Meanwhile, heat corn kernels with a small amount of olive oil in a stock pot. Add onions and continue to cook. Add milk and bring to a simmer. Taste and salt and pepper as needed.
Remove spoonfuls of the soup at a time to a blender to puree, then return to mixture (or use an immersion blender). The goal is to puree enough soup (in batches) to get a creamy chowder-like consistency, but leave enough corn and onions whole for texture.
If desired, stir in some grated cheese before serving. Stir in some fresh parsley and serve immediately. Top with grated cheese and additional parsley if desired.