Corn Chowder
A warm, comforting corn chowder that highlights the sweetness of fresh corn, perfect for chilly days and easy to prepare for a crowd.
Ingredients
Main Ingredients
- 4 cups fresh corn kernels You can use frozen corn if fresh is unavailable.
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 1 medium bell pepper, diced
- 3 cups vegetable or chicken broth Make sure it's gluten-free if necessary.
- 1 cup heavy cream Substitute with milk or non-dairy alternatives for a lighter version.
- 2 tablespoons butter
- to taste Salt and pepper
Optional Garnishes
- bacon Crispy, for topping.
- green onions Chopped, for topping.
- fresh herbs Such as parsley or thyme, for garnish.
Instructions
Preparation
- In a large pot, melt the butter over medium heat. Add the onion and bell pepper; sauté until soft.
- Add the potatoes and corn; cook for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper.
- Use an immersion blender to puree a portion of the chowder for a creamier texture, if desired.
Serving
- Serve hot, garnished with bacon, green onions, or herbs.
Notes
For extra flavor, try roasting the corn kernels before adding them to the chowder. Adjust the thickness of the chowder by blending more or less of it. If you want to add additional flavor, include cooked bacon or diced ham, spinach or kale, or add some jalapeños for heat. Store leftovers in an airtight container for about 3-4 days in the refrigerator, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 290kcalCarbohydrates: 30gProtein: 5gFat: 16gSaturated Fat: 10gSodium: 360mgFiber: 3gSugar: 5g
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