Description
Comfort meets culinary magic in this silky creamy corn chowder that whispers tales of hearty Midwestern kitchens. Hearty kernels dance with velvety cream, offering pure warmth in each spoonful while inviting you to savor summer’s golden embrace.
Ingredients
Scale
Main Ingredients:
- 4 cups corn kernels (fresh or frozen)
- 4 cups chicken or vegetable broth
- 2 medium potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
Aromatics and Seasoning:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Garnish (Optional):
- 1/2 cup cooked bacon, crumbled
- Chopped fresh parsley
Instructions
- In a spacious pot, melt butter over medium heat (around 325°F). Sauté finely chopped onions and minced garlic until they become translucent and fragrant, approximately 3-4 minutes.
- Introduce diced potatoes to the aromatic mixture, stirring periodically to prevent sticking and ensure even cooking for 5 minutes.
- Pour chicken or vegetable broth into the pot, then add fresh corn kernels, aromatic thyme, and a single bay leaf. Elevate temperature until liquid reaches a rolling boil, then reduce heat to low and allow mixture to gently simmer for 15-20 minutes, or until potatoes become fork-tender.
- Extract the bay leaf from the pot. Utilize an immersion blender to transform the soup into a silky-smooth consistency. For those preferring textural elements, consider blending only half the mixture, leaving some chunks intact.
- Introduce rich heavy cream and whole milk to the blended soup. Allow the chowder to simmer an additional 5 minutes, ensuring thorough heating. Season with kosher salt and freshly cracked black pepper, adjusting to personal taste preferences.
- Carefully ladle the steaming chowder into warmed serving bowls. Optional: Enhance presentation by garnishing with crispy crumbled bacon and freshly chopped parsley. Serve immediately while piping hot.
Notes
- Enhance the sweetness by using fresh corn kernels during peak summer season for maximum flavor depth.
- Swap dairy for plant-based alternatives like coconut milk and vegan cream to create a dairy-free version that’s equally creamy and delicious.
- For a protein boost, add cooked shredded chicken or crispy diced tofu directly into the chowder before serving, creating a more substantial meal.
- Experiment with smoked paprika or cayenne pepper to introduce a subtle warmth and complexity to the traditional corn chowder recipe.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 80mg