Ah, corn chowder 🌽🥔🥣—creamy, slightly sweet, and perfectly comforting. Here’s a classic recipe:
Corn Chowder (serves 4–6)
Ingredients
- 4–5 ears of corn (or 3 cups frozen corn)
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 2 tbsp butter or olive oil
- ½ tsp thyme (optional)
- Salt & black pepper to taste
- Optional: cooked bacon bits, green onions, or shredded cheese for topping
Instructions
- Prep the corn
- If using fresh corn, cut kernels off the cob. You can scrape the cob with a spoon for extra sweetness.
- Sauté aromatics
- In a large pot, melt butter over medium heat.
- Cook onion until soft, then add garlic and sauté 30 seconds.
- Add potatoes & broth
- Add diced potatoes, corn kernels, and broth.
- Bring to a boil, then simmer 15–20 minutes until potatoes are tender.
- Blend (optional)
- For creamier chowder, blend ½ of the soup with an immersion blender, or mash some of the potatoes.
- Add milk/cream
- Stir in milk or cream and heat gently (do not boil). Season with salt, pepper, and thyme.
- Serve
- Garnish with bacon bits, green onions, or cheese if desired.
Tips
- Thicker chowder: Mash a few potato chunks or add 1–2 tbsp flour before adding broth.
- Extra sweetness: Sauté corn kernels briefly before adding broth.
- Vegan version: Use olive oil and plant-based milk; use vegetable broth.
If you want, I can give a “one-pot, super-creamy corn chowder” recipe that comes out rich and decadent without using cream—it’s basically restaurant-level comfort in a pot 😏.
Do you want me to do that version?
