Why Make This Recipe
Corn chowder is a delightful and comforting dish perfect for any season. Its creamy texture and sweet corn flavor make it a family favorite. It’s simple to make and brings a sense of warmth to your dining table. Whether you need a quick weeknight meal or something to serve at a gathering, corn chowder hits the spot. Plus, it can easily be adapted for different tastes!
How to Make Corn Chowder
Ingredients :
- 4 cups sweet corn (fresh or frozen)
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chives or parsley for garnish
Directions :
- In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and bell pepper. Cook until the vegetables are soft, about 5 minutes.
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
- Stir in the corn and continue to cook for another 5 minutes.
- Add the heavy cream or milk and season with salt and pepper to taste.
- Blend the chowder slightly with an immersion blender if you prefer a creamier texture, or leave it chunky.
- Serve hot, garnished with chives or parsley.
How to Serve Corn Chowder
Corn chowder is best enjoyed hot. Serve it in bowls with a sprinkle of chives or fresh parsley on top. You can also have some crusty bread or crackers on the side for dipping. It’s great as a starter or as a main dish along with a simple salad.
How to Store Corn Chowder
If you have leftovers, store the corn chowder in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. When you’re ready to eat, reheat it on the stove over low heat, stirring occasionally. You may need to add a little water or broth to bring back its creamy consistency.
Tips to Make Corn Chowder
- Use fresh corn in season for the best flavor.
- Adjust the cream or milk based on how rich you want your chowder.
- For a spicy kick, consider adding diced jalapeños or a dash of cayenne pepper.
- Feel free to add other vegetables like carrots or zucchini for more variety.
Variation
You can turn this corn chowder into a hearty corn and bacon chowder by adding cooked bacon pieces. Just sauté the bacon before you add the vegetables for a smoky flavor!
FAQs
1. Can I use canned corn instead of fresh or frozen?
Yes, you can use canned corn. Just drain and rinse it before adding it to the chowder.
2. Is there a vegan option for this chowder?
Absolutely! Replace heavy cream with coconut milk and use olive oil instead of butter.
3. How can I thicken the chowder?
You can mash some of the potatoes in the broth or add a little cornstarch mixed with water to help thicken the chowder.
Corn Chowder
Ingredients
Main Ingredients
- 4 cups sweet corn (fresh or frozen) Use fresh corn in season for best flavor.
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or milk Adjust based on desired richness.
- 2 tablespoons butter Can use olive oil for a vegan version.
- Salt and pepper to taste
- Chives or parsley for garnish
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, garlic, celery, and bell pepper. Cook until the vegetables are soft, about 5 minutes.
Cooking
- Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and let simmer until the potatoes are tender, about 15 minutes.
- Stir in the corn and continue to cook for another 5 minutes.
Finishing Touches
- Add the heavy cream or milk and season with salt and pepper to taste.
- Blend the chowder slightly with an immersion blender if you prefer a creamier texture, or leave it chunky.
- Serve hot, garnished with chives or parsley.