Corn Chowder: The You’ll Ever Make!

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!