MANHATTAN CORN CHOWDER

Manhattan Corn Chowder image

Provided by Geoffrey Zakarian

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

Previous Next

Ingredients

4 tablespoons (2 ounces) unsalted butter
1 cup thinly sliced leeks, washed
1 small Spanish onion, diced (about 1 cup)
4 cloves garlic, thinly sliced
6 stalks celery, sliced (about 1 1/2 cups), plus 1/2 cup celery leaves, for serving
1 to 2 carrots, medium dice (about 1 1/2 cups)
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 tablespoon fresh thyme leaves, stripped off the stem
6 ears yellow sweet corn, shucked and kernels removed (about 4 cups)
3 cups baby potatoes, quartered
One 28-ounce can whole San Marzano tomatoes, crushed into small pieces by hand
5 cups vegetable stock
1 cup fresh parsley leaves, for serving

Steps:

Melt the butter in a large pot over medium heat. Add the leeks, onions, garlic, celery and carrots. Add the red pepper flakes and season with salt. Cook the vegetables, stirring occasionally, until they are beginning to soften and release their flavors, 6 to 8 minutes.
Stir in the tomato paste and thyme leaves and cook for 2 more minutes.
Add the corn, potatoes, tomatoes and vegetable stock. Season as needed with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the potatoes are tender, about 40 minutes.
Divide the soup among bowls and garnish with the fresh parsley leaves, the reserved celery leaves and few cracks of black pepper

*** Explore more Manhattan Corn Chowder Recipes »

Comment
Leave a comment

Mahfuz Bin Sahjalal

[email protected]

This is a great recipe for a weeknight meal. It's quick and easy to make, and it's a meal that the whole family will enjoy.

Conor Mcnamara

[email protected]

I love that this recipe is so easy to make. I was able to whip it up in no time, and it turned out perfectly.

Muhammad Rizwam Rizwam

[email protected]

This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up without weighing you down.

Kani Kaniska

[email protected]

I'm not a huge fan of corn chowder, but this recipe changed my mind. It was so flavorful and creamy, I couldn't get enough of it.

Chloe ellender

[email protected]

This recipe is a great way to use up leftover corn. I always have a few ears of corn left over after a cookout, and this is a perfect way to use them up.

Nishat Nasir

[email protected]

I made this chowder for a potluck and it was a huge success. Everyone raved about how delicious it was.

Asheer Mughal

[email protected]

This soup was a hit with my family! Even my picky kids went back for seconds. It's definitely a keeper.

Sanam Sha

[email protected]

I've tried many corn chowder recipes, but this one is definitely my favorite. The addition of bacon and diced tomatoes gave it an extra layer of flavor that I loved.

Blessing Efsoa

[email protected]

This Manhattan Corn Chowder was an absolute delight! The flavors melded together perfectly, creating a rich and creamy soup that was both comforting and satisfying.

Name

Message