Warm, hearty, and utterly delicious, this corn chowder recipe brings the sweet taste of fresh corn together with creamy goodness. Perfect for a cozy night in, this chowder is easy to make and sure to impress your family and friends. With a blend of spices and textures, it’s a comforting dish that you can enjoy any time of the year.
Ingredients
– 4 cups fresh corn kernels (or canned)
– 1 medium onion, diced
– 2 medium potatoes, diced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon paprika
– Fresh cilantro for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 cup) contains about 250 calories, 10g fat, 35g carbohydrates, and 5g protein. This information is based on a single serving.
Step-by-Step Cooking Process
1. In a large pot, melt butter over medium heat.
2. Add diced onions and sauté until translucent.
3. Stir in the diced potatoes and cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat and let simmer until potatoes are tender (about 15 minutes).
6. Add corn kernels and cook for another 5 minutes.
7. Use an immersion blender to blend until smooth, or blend in batches.
8. Stir in heavy cream, salt, pepper, and paprika.
9. Simmer for an additional 5 minutes, stirring occasionally.
10. Serve hot, garnished with fresh cilantro.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a lighter option. For a vegan version, use vegetable broth and omit the butter, replacing it with olive oil. Fresh herbs can also be added for extra flavor.
Serving and Pairings
This corn chowder pairs beautifully with crusty bread, a fresh garden salad, or crispy bacon bits on top for added crunch. It also complements grilled chicken or fish for a heartier meal.
Storage and Reheating
Store leftover corn chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if it thickens too much. This chowder can be frozen for up to 2 months.
Cooking Mistakes
- Using old corn may result in a less sweet flavor.
- Overcooking the potatoes can make the chowder mushy.
- Not blending enough can leave the chowder too chunky.
- Adding too much salt can overpower the sweet corn flavor.
- Skipping the sauté step can lead to underdeveloped flavors.
Helpful Tips
- Fresh corn yields the best flavor—use it when in season.
- Blend only half of the chowder for a creamy yet chunky texture.
- Add a splash of lime juice for a zesty kick.
- Top with cheese or avocado for extra richness.
FAQs
Can I make corn chowder ahead of time?
Yes, corn chowder can be made ahead of time. Just store it in the fridge and reheat when ready to serve. The flavors may deepen overnight.
Can I freeze corn chowder?
Yes, you can freeze corn chowder for up to 2 months. However, the texture may change slightly upon thawing.
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works well in this recipe and is a great time-saver.
Is this recipe gluten-free?
Yes, this corn chowder recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.
What can I add to enhance the flavor?
Consider adding spices like cumin, or fresh herbs like thyme or parsley for an added flavor boost.
How can I thicken the chowder?
If you prefer a thicker chowder, you can mash some of the potatoes or add a cornstarch slurry.
Conclusion
Corn chowder is a delightful dish that combines comfort and flavor in every spoonful. Whether enjoyed as a main course or a starter, this recipe is perfect for any occasion. Try it today and savor the taste of summer corn all year round!
Corn Chowder Recipe
Ingredients
- 4 cups fresh corn kernels
- 1 medium onion diced
- 2 medium potatoes diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Fresh cilantro for garnish
Instructions
- In a large pot, melt butter over medium heat.
- Add diced onions and sauté until translucent.
- Stir in the diced potatoes and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and let simmer until potatoes are tender (about 15 minutes).
- Add corn kernels and cook for another 5 minutes.
- Use an immersion blender to blend until smooth, or blend in batches.
- Stir in heavy cream, salt, pepper, and paprika.
- Simmer for an additional 5 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro.