Corn Chowder - Thick, creamy, sweet corn
- 4 cups fresh corn kernels
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable stock
- 2 large potatoes, peeled and diced
- 1 cup heavy cream or whole milk
- 4 slices of bacon, chopped (optional)
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
Classic Corn Chowder is a heartwarming soup perfect for any season, boasting a creamy texture and sweet corn flavor. It's made with freshly shucked corn kernels, diced potatoes, and a combination of aromatic vegetables such as onions, celery, and carrots. The soup is thickened with a roux and enriched with cream or milk, providing a luscious soup base that's enhanced with savory notes of smoked bacon or ham. A hint of fresh thyme and a bay leaf impart additional layers of flavor. This cozy chowder is best enjoyed as a starter or a comforting main dish, especially on cool evenings. Serve it with crusty bread for a complete meal. Description by ChatGPT.
Get ready to indulge in the comforting embrace of this Hearty Corn Chowder. This recipe, brought to you by Midwest Nice from their YouTube channel, is not just another corn chowder—it’s a journey through creamy, smoky, and subtly spicy flavors that come together in a symphony of deliciousness. Let's pull out those kitchen scissors and prepare a dish that will have everyone asking for seconds.
Ingredients:
- 1 pound bacon, cut into 1-inch pieces
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 jalapeno, diced (ribs and seeds optional)
- 6 ears of fresh sweet corn, kernels removed (or equivalent frozen or canned corn)
- 1.5 pounds Yukon Gold potatoes, chopped
- Salt, to taste
- 2 tablespoons reserved bacon grease (or vegetable oil)
- 3 cloves garlic, minced
- Chicken or vegetable stock (enough to cover the vegetables)
- 1 teaspoon paprika
- Cayenne pepper, to taste
- 1 bay leaf
- 1 cup heavy cream
- Optional toppings: scallions, chopped parsley, shredded cheese
Instructions:
1. Begin by heating a large pot over medium heat. Add the bacon pieces and cook until crispy and the fat is rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving about a couple tablespoons of grease in the pot.
2. Add the onion, celery, and jalapeno to the pot with the reserved bacon grease. Season with a pinch of salt and sauté until the vegetables are soft and translucent. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the corn kernels, potatoes, chicken stock, paprika, cayenne pepper, and bay leaf. Increase the heat to bring to a boil, then lower to simmer. Cover and cook for about 10-15 minutes or until the potatoes are tender.
4. Once the potatoes are cooked, remove half of the vegetables from the pot using a slotted spoon and set aside in a bowl. Remove the bay leaf and discard.
5. Use an immersion blender to blend the remaining soup until smooth, creating a creamy base.
6. Return the reserved veggies to the pot and stir in the heavy cream. Adjust seasoning with additional salt if needed.
7. Serve the chowder hot, topped with the crispy bacon. Additional toppings like scallions or parsley can be added if desired.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 servings
Equipment:
- Large pot
- Immersion blender
- Slotted spoon
- Kitchen scissors (optional for cutting bacon)
Cooking Tips:
- If prepping vegetables in advance, cover chopped potatoes with a damp paper towel to prevent oxidation.
- To add extra smokiness, consider adding a teaspoon of smoked paprika.
Recipe attributed to Midwest Nice on their YouTube channel. Visit https://www.youtube.com/@midwestnicemakes for more delectable recipes and culinary adventures.
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