Craving a warm and creamy soup? This corn chowder recipe is the answer! It’s a delightful blend of sweet corn, creamy base, and spices that will warm your soul. Perfect for chilly evenings, this chowder is not only easy to make but also incredibly satisfying. With a rich texture and comforting flavors, it’s a dish everyone will love. Let’s dive into this simple yet delicious recipe that promises to be a hit at your dinner table!
Ingredients
- 4 cups fresh corn (or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon thyme
- Chopped fresh parsley for garnish
Servings and Cooking Time
This recipe serves 6 people. Preparation time is about 15 minutes, with a cooking time of approximately 30 minutes.
Nutritional Value
Per serving (1 bowl): 320 calories, 18g fat, 36g carbohydrates, 6g protein, 3g fiber. This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Melt butter in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced potatoes and corn, stirring well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes, or until potatoes are tender.
- Use an immersion blender to blend the mixture until creamy, leaving some chunks for texture.
- Stir in heavy cream, thyme, salt, and pepper.
- Simmer for another 5 minutes, allowing flavors to meld.
- Serve hot, garnished with chopped parsley.
Alternative Ingredients
For a lighter version, use coconut milk instead of heavy cream. You can also substitute vegetable broth with chicken broth for added flavor. Fresh herbs like basil or cilantro can be used instead of thyme for a different twist.
Serving and Pairings
Corn chowder pairs beautifully with crusty bread or a fresh garden salad. It can also be served as a starter before a hearty main course, making it a versatile dish for any meal.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth if it thickens too much. This chowder can be frozen for up to 3 months; just thaw and reheat when ready to enjoy.
Cooking Mistakes
- Overcooking the potatoes can make them mushy.
- Not seasoning adequately can lead to bland chowder.
- Forgetting to blend some of the mixture can result in an unbalanced texture.
- Using low-quality corn can affect the overall flavor.
- Adding cream too early can curdle it.
- Skipping the sautéing step may result in less developed flavors.
Helpful Tips
- Use fresh corn for the best flavor.
- Adjust the thickness by varying the amount of broth.
- For a spicier kick, add diced jalapeños.
- Garnish with crispy bacon bits for added texture.
- Experiment with different herbs for unique flavors.
FAQs
Can I use frozen corn for this recipe?
Yes, frozen corn works perfectly in this chowder. Just add it directly to the pot without thawing.
How can I make this chowder vegan?
You can substitute heavy cream with coconut milk and use vegetable broth to make this dish entirely plant-based.
What can I do if my chowder is too thick?
If your chowder is too thick, simply add more broth or water until you reach your desired consistency.
Can I add meat to the chowder?
Absolutely! Cooked chicken or bacon can be added for extra protein and flavor.
How long does corn chowder last in the fridge?
Corn chowder can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.
Conclusion
This corn chowder recipe is a delightful dish that brings comfort and warmth to any meal. With its creamy texture and sweet corn flavor, it’s sure to become a family favorite. Enjoy this delicious soup any time of the year, and don’t hesitate to add your personal touch!
Corn Chowder Recipe
Ingredients
- 4 cups fresh corn or frozen
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium potatoes diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon thyme
- Chopped fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced potatoes and corn, stirring well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 15 minutes, or until potatoes are tender.
- Use an immersion blender to blend the mixture until creamy, leaving some chunks for texture.
- Stir in heavy cream, thyme, salt, and pepper.
- Simmer for another 5 minutes, allowing flavors to meld.
- Serve hot, garnished with chopped parsley.
