Corn chowder is a rich and hearty soup made with sweet corn, potatoes, and a creamy base. It’s a versatile dish that can be enjoyed as a light meal or served alongside bread or salad for a more filling option.
Ingredients:
For the Base:
4 cups corn kernels (fresh, frozen, or canned; if using fresh, about 4-5 ears of corn)
2 tablespoons unsalted butter (or olive oil for dairy-free)
1 medium onion, diced
2 cloves garlic, minced
2 medium potatoes, peeled and diced
2 medium carrots, diced (optional)
3 cups chicken or vegetable broth
1 cup milk (or plant-based milk for dairy-free)
1 cup heavy cream (or coconut cream for dairy-free)
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
Optional Toppings:
Crispy bacon bits
Chopped green onions
Shredded cheese
Fresh parsley
Step-by-Step Instructions:
Prepare the Corn:
If using fresh corn, shuck the ears and remove the kernels by standing the corn on its end and slicing downward with a sharp knife. Reserve the cobs for extra flavor in the broth if desired.
Sauté the Aromatics:
Heat a large pot or Dutch oven over medium heat. Melt the butter or heat the olive oil. Add the diced onion and sauté for about 3-4 minutes until it’s soft and translucent.
Stir in the minced garlic and cook for another 1 minute, being careful not to burn it.
Add the Vegetables:
Add the diced potatoes and carrots to the pot. Sauté for 2-3 minutes to coat them in the butter and aromatics.
Simmer the Soup:
Pour in the chicken or vegetable broth. If you reserved corn cobs, add them to the pot to infuse more flavor.
Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are tender.
Blend Half the Soup:
Remove the corn cobs (if used). Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer about half of the soup to a blender, blend until smooth, and return it to the pot.
Add the Corn and Cream:
Stir in the corn kernels and cook for another 5 minutes to heat through. Then, add the milk and heavy cream. Mix well and allow it to simmer gently for 5 minutes. Avoid boiling, as this can cause the dairy to curdle.
Season the Soup:
Stir in the smoked paprika, thyme, salt, and pepper. Taste and adjust the seasoning as needed.
Serve:
Ladle the corn chowder into bowls and garnish with your choice of toppings, such as crispy bacon bits, chopped green onions, shredded cheese, or fresh parsley.
Customizing Your Corn Chowder:
This recipe is easy to adapt to suit your preferences or dietary needs:
Make It Vegetarian or Vegan: Use vegetable broth and substitute the milk and cream with plant-based alternatives like almond milk, oat milk, or coconut cream. Omit any bacon toppings for a fully plant-based option.
Add Protein: Include cooked and shredded chicken, diced ham, or crumbled sausage for a heartier meal.
Spice It Up: Add a pinch of cayenne pepper, red pepper flakes, or chopped jalapeños for a spicy kick.
Extra Veggies: Stir in diced bell peppers, celery, or zucchini for added nutrients and flavor.
Serving Suggestions:
Corn chowder is delicious on its own but pairs wonderfully with:
Crusty bread: Perfect for dipping and soaking up the creamy broth.
Side salad: A fresh green salad adds a nice contrast to the richness of the soup.
Cornbread: Enhance the corn flavor with a side of warm, buttery cornbread.
Storage and Reheating Tips:
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Corn chowder can be frozen, but the texture may change slightly due to the dairy. Freeze in portion-sized containers for up to 2 months.
Reheating: Warm the soup on the stove over low heat, stirring occasionally. Add a splash of milk or broth if the soup is too thick.
Nutritional Information (Per Serving):
Calories: 300-350
Protein: 6-8 grams
Carbohydrates: 35-40 grams
Fiber: 4-5 grams
Fat: 15-20 grams
This hearty and creamy corn chowder is an easy, delicious option for any meal. Let me know if you’d like to make further adjustments to this recipe!