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:
- In a large pot, melt the butter with olive oil over medium heat.
- Sauté the onion until soft and translucent (about 5 minutes), then add garlic and cook for another minute.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the stock, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.
- Add corn kernels and cook for 5 more minutes.
- 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.
- Stir in the cream and season with salt, pepper, thyme, and paprika
Bon Appétit!
