If you’re searching for a warm and comforting dish, look no further than this delicious corn chowder recipe! This creamy bowl of goodness is packed with sweet corn, hearty potatoes, and a blend of aromatic spices that will tantalize your taste buds. Perfect for chilly days, it’s a dish that’s both nourishing and satisfying, making it an ideal choice for family dinners or gatherings. Let’s dive into the details of making this delightful chowder!
Ingredients
– 4 cups fresh or frozen corn kernels
– 1 medium onion, diced
– 2 medium potatoes, peeled and diced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon thyme
– Salt and pepper to taste
– Fresh cilantro for garnish
Servings and Cooking Time
This corn chowder recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 300 calories, 15g fat, 30g carbohydrates, 8g protein, and 3g fiber. This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
1. In a large pot, melt the butter over medium heat.
2. Add diced onions and sauté until translucent, about 5 minutes.
3. Stir in the diced potatoes and cook for another 5 minutes.
4. Add the corn kernels and mix well.
5. Pour in the vegetable or chicken broth and bring to a boil.
6. Reduce heat and let it simmer until potatoes are tender, about 15-20 minutes.
7. Once cooked, use an immersion blender to blend the mixture until smooth, leaving some chunks for texture.
8. Stir in the heavy cream and thyme, then season with salt and pepper.
9. Allow the chowder to heat through, about 5 minutes.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, use vegetable broth instead of chicken broth for a vegetarian version. Feel free to add diced bell peppers or carrots for extra flavor and nutrition.
Serving and Pairings
This corn chowder pairs wonderfully with crusty bread or a fresh garden salad. For a heartier meal, serve it alongside grilled cheese sandwiches or a charcuterie board.
Storage and Reheating
Store any leftover corn chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of broth or water if it thickens too much. This chowder can also be frozen for up to 3 months; just thaw it overnight in the fridge before reheating.
Cooking Mistakes
- Don’t skip the sautéing of onions; it enhances the flavor.
- Be careful not to over-blend; some texture adds to the chowder.
- Adjust seasoning at the end for the best flavor.
- Don’t rush the simmering process; allow potatoes to soften.
- Avoid using too much cream, as it can overpower the corn flavor.
Helpful Tips
- Use fresh corn for the best flavor.
- Experiment with spices like smoked paprika for a unique twist.
- Garnish with crispy bacon bits for added crunch.
- Make it ahead of time; flavors develop overnight.
FAQs
Can I use canned corn for this recipe?
Yes, you can use canned corn, but fresh or frozen corn provides a better texture and flavor.
How can I make this chowder spicier?
Add diced jalapeños or a pinch of cayenne pepper to give your chowder a spicy kick!
Is this recipe suitable for freezing?
Yes, corn chowder can be frozen. Just ensure it cools completely before transferring to an airtight container.
Can I add other vegetables?
Absolutely! Feel free to add diced bell peppers, carrots, or zucchini to boost the nutritional value.
What can I pair with corn chowder?
Corn chowder is delicious with crusty bread, grilled cheese sandwiches, or a fresh salad for a balanced meal.
Conclusion
This corn chowder recipe is a delightful dish that brings warmth and comfort to your table. Its rich flavors and creamy texture make it a favorite for any occasion. Whether served as a main course or as a side, it’s sure to be a hit with family and friends. Enjoy every spoonful!
Corn Chowder Recipe
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 medium onion diced
- 2 medium potatoes peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add diced onions and sauté until translucent, about 5 minutes.
- Stir in the diced potatoes and cook for another 5 minutes.
- Add the corn kernels and mix well.
- Pour in the vegetable or chicken broth and bring to a boil.
- Reduce heat and let it simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the mixture until smooth, leaving some chunks for texture.
- Stir in the heavy cream and thyme, then season with salt and pepper.
- Allow the chowder to heat through, about 5 minutes.
- Serve hot, garnished with fresh cilantro.
