Corn Chowder: The You’ll Ever Make!…

A comforting, hearty soup that showcases the sweetness of fresh corn in a velvety base. This beloved dish, with its roots in early American cuisine, is perfect for chilly days or as a delightful way to enjoy summer’s corn harvest.

Ingredients:

  • 4 cups (about 3-4 ears) fresh corn kernels or 500g frozen corn
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 cups (about 400g) potatoes, peeled and diced
  • 3 cups (700ml) chicken or vegetable stock
  • 1 cup (240ml) double cream (UK) / heavy cream (US)
  • 2 tbsp butter
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 1 tsp dried thyme
  • 1/2 tsp paprika (optional)
  • Chopped fresh chives or parsley for garnish

How to make Corn Chowder:

  1. In a large pot, melt the butter with olive oil over medium heat.
  2. Sauté the onion until soft and translucent (about 5 minutes), then add garlic and cook for another minute.
  3. Add diced potatoes and cook for 5 minutes, stirring occasionally.
  4. Pour in the stock, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.
  5. Add corn kernels and cook for 5 more minutes.
  6. Partially blend the soup using an immersion blender or by blending half the soup in a regular blender and returning it to the pot. This creates a creamy base while maintaining some texture.
  7. Stir in the cream and season with salt, pepper, thyme, and paprika

Bon Appétit!