Directions
- 1Brown the meatballs in a large Dutch oven over medium heat, then set them aside.
- 2Add onions and peppers to the Dutch oven and sauté until tender.
- 3Cut the kernels off the corn cobs.
- 4Add corn, sliced garlic, and spices (kosher salt, black pepper, paprika) and sauté until fragrant.
- 5Add halved or quartered baby potatoes to the Dutch oven.
- 6Pour chicken bone broth into the Dutch oven.
- 7Add the browned meatballs to the soup.
- 8Add the corn cobs to the soup for extra flavor.
- 9Simmer the soup for about 30 minutes until everything is cooked through and tender.
- 10Remove the corn cobs from the soup.
- 11Add a splash of heavy cream to give it a chowder vibe.
- 12Stir in fresh herbs like basil and chives.
- 13Serve the soup in a bowl and top with Parmesan cheese and additional fresh chives.
Ingredients
- 15 pieces mini meatballs
- 1 onions
- 1 red bell pepper
- 1 hot pepper
- 4 garlic cloves
- 2 ears of corn
- kosher salt
- black pepper
- paprika
- 1 pint baby potatoes
- 6 cups chicken broth
- 0.33 cup heavy cream
- chives
- basil
- Parmesan
Equipment
Dutch oventongsspatulaknifecutting boardladlebowl
Tips
- Corn can actually be considered a vegetable or a grain depending on the type.
- Sweet corn is a good source of fiber and is packed with micronutrients like potassium, magnesium, and folate.
- Browning the meatballs and vegetables in the same Dutch oven lets you get all the flavor while only using one pan.
- Don't throw away the corn cobs after cutting the kernels off; throwing them in the soup while it's simmering adds another layer of corn flavor and helps reduce waste.
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