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A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

A nonprofit, independent news source to inform, inspire, educate and connect the St. Louis Jewish community.

St. Louis Jewish Light

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How to make Dani Toney’s version of Blanchard’s Corn Chowder

How+to+make+Dani+Toneys+version+of+Blanchards+Corn+Chowder

Last winter, as the temperatures dropped, the Morning Light email began running the Wednesday Super Soup Spectacular, a weekly dive into the Jewish Light archives where more than 100 soup recipes live quietly, yearning to be rediscovered. This winter we’re turning to you at home, asking you to share your favorite soup recipes, old and new, with other Jewish Light readers.

If you have a recipe you would like to share email me at [email protected]

Today’s recipe comes from Dani Toney, and it’s for her version of Blanchard’s Corn Chowder. From what I can tell, Melinda and Robert Blanchard owned a restaurant on the Caribbean island of Anguilla where they developed their chowder recipe. So, after you make this, be sure to blow the Blanchards a kiss and thank them for warming up our tummies with their chowder.

Thanks, Dani! Soup’s on!

Dani Toney’s version of Blanchard’s Corn Chowder

(serves 6)

  1. 3 tablespoons unsalted butter
  2. 3 medium yellow onions, chopped
  3. 5 carrots, cut into 1/4-inch slices
  4. 5 celery stalks, cut into 1/4-inch slices
  5. 6 cups fresh corn kernels (about 12 ears of corn)
  6. 3 cups chicken broth+
  7. 3/4 teaspoons salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 2 large red bell peppers, seeded and cut into 1/2-inch pieces
  10. 3 tablespoons chopped fresh dill, plus more for garnish

Melt the butter in a large pot. When the butter is hot, add the onion, carrots and celery and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn and cook 2 minutes more. Remove 4 cups of the vegetables and transfer to a food processor. Puree the mixture until fairly smooth and return it to the soup pot.

Add the chicken broth, salt and pepper and bring to a boil. As soon as it boils, add the peppers and simmer for 2 minutes. Add the dill and taste for salt and pepper. Serve hot, garnished with more dill.

+You can easily make this vegetarian by substituting vegetable stock for the chicken stock

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About the Contributor
Jordan Palmer, Chief Digital Content Officer
Jordan worked at KSDK from 1995 to 2020. Jordan is a three-time Emmy award winner who produced every kind of show from news to specials during his tenure, creating Show Me St. Louis, The Cardinal Nation Show. He started ksdk.com in 2001 and won three Edward R. Murrow Awards for journalistic and website excellence in 2010, 2014 and 2020. Jordan has been married for 25 years and is the father of two college students. He is an avid biker, snowboarder, and beer lover. He created the blog drink314.com, focusing on the St. Louis beer community in 2015. Jordan has an incredible and vast knowledge of useless information and is the grandson of a Cleveland bootlegger.