Corn Chowder featuring Mediterranean

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This is an easy and delicious soup anytime of year. Serve with crusty bread or oyster crackers. 


4 ears corn, shucked
1 tablespoon unsalted butter
1 sweet onion, chopped
2 medium potatoes, peeled and diced
1 teaspoon kosher salt
1/2 teaspoon ground pepper
1 cup whole milk
1/2 cup parsley, chopped (optional)
3 scallions, diced (optional)

Recipe Info

Difficulty Level: 
Prep Time: 
10 minutes
Cook Time: 
20 minutes
Total Time: 
30 minutes
Serving size: 


1. Remove corn from cobs and place in a bowl.
2. In a pot over medium high heat, add 4 cups water and the corn cobs. Bring to a boil. Cover and simmer for 10 minutes.
3. Meanwhile, in a large saucepan over medium high heat add the butter, onions, potatoes, salt, pepper and Mediterranean Seasoning. Cook until onions are soft about 7 minutes.
4. Strain the water from the corn cobs into the saucepan with the potato mixture. Bring to a boil, then simmer until potatoes are tender.
5. Add in the corn and milk. Transfer 1/3 of the soup to a blender or food processor and blend until smooth. Stir blended soup back into the pot.
6. Garnish with fresh parsley and scallions. Serve hot.


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mediterranean seasoning bold herbs spices victoria taylor