This Corn Chowder gets your attention with its bold flavor. We owe that to the addition of a creamy cilantro and Greek yogurt mixture.
I was inspired by a recipe I found in Cuisine at Home’s “Slow Cooker Menus” magazine, where this Corn Chowder is quite accurately described as “summer in a bowl.”
I made a few minor changes — adding a bit more butter to saute the vegetables, using cornstarch to thicken, swapping a yellow bell pepper instead of a green one and swapping regular milk instead of buttermilk.
You could probably cut out the butter altogether and “saute” the vegetables in a little broth, but butter is SO yummy why do that?!
This Corn Chowder is filling and satisfying without being heavy.
It’s a perfect soup transition from winter to spring/summer.
I hope you love it as much as we do!