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Corn chowder is one of those comforting dishes that warms you up from the inside out. Perfect for a chilly evening or when you need a bowl of something hearty. This recipe blends sweet corn, creamy potatoes, and savory broth into a rich, satisfying meal. It's simple to make but tastes like you've spent hours in the kitchen. Ready to dive in? Let's get cooking!
Corn Chowder Recipe
Ingredients:
- 4 cups fresh or frozen corn kernels
- 2 cups diced potatoes
- 1 cup chopped onion
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp to taste salt
- 0.5 tsp to taste black pepper
Instructions:
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the diced potatoes and cook for about 5 minutes.
- Add the corn kernels and chicken broth. Bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes.
- Serve hot and enjoy!
What You Will Need to Make This Dish
Read more: Instant Pot Creamy Corn Chowder Recipe
What you will need to make corn chowder
- Corn kernels: Provide sweetness and texture, making the chowder hearty and flavorful.
- Potatoes: Add creaminess and body, helping to thicken the chowder naturally.
- Onion: Gives a savory base flavor, enhancing the overall taste of the chowder.
- Chicken broth: Adds depth and richness, making the chowder more flavorful and satisfying.
- Heavy cream: Brings creaminess and a rich texture, making the chowder indulgent.
- Butter: Adds a rich, buttery flavor, enhancing the overall taste and texture.
Essential Tools and Instruments
What tools/instruments will be needed to make corn chowder
- Large pot: Essential for cooking the chowder, allowing enough space for all ingredients to simmer together.
- Knife: Needed for chopping onions and dicing potatoes, ensuring even cooking.
- Cutting board: Provides a stable surface for safely cutting vegetables.
- Measuring cups: Ensures accurate measurement of broth, cream, and other ingredients.
- Wooden spoon: Ideal for stirring the chowder without scratching the pot.
- Ladle: Useful for serving the chowder into bowls without making a mess.
Corn Chowder Recipe
A hearty and creamy corn chowder perfect for any meal.
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Ingredients:
Main Ingredients
- 4 cups Corn kernels fresh or frozen
- 2 cups Potatoes diced
- 1 cup Onion chopped
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tbsp Butter
- 1 tsp Salt to taste
- 0.5 tsp Black pepper to taste
Instructions:
- 1. In a large pot, melt the butter over medium heat.
- 2. Add the chopped onion and cook until translucent.
- 3. Stir in the diced potatoes and cook for about 5 minutes.
- 4. Add the corn kernels and chicken broth. Bring to a boil.
- 5. Reduce heat and simmer until potatoes are tender, about 15 minutes.
- 6. Stir in the heavy cream, salt, and black pepper. Simmer for another 5 minutes.
- 7. Serve hot and enjoy!
Notes:
For a thicker chowder, you can blend a portion of the soup and mix it back in.
Read more: Instant Pot Chicken Corn Chowder Recipe
Nutrition value:
Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the chowder as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the chowder fully.
- Pour into freezer-safe containers.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat on the stove over medium heat.
Using fresh corn instead of frozen can add a subtle sweetness and crunch to your corn chowder.
Frequently Asked Questions
FAQ:
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works fine. Just drain and rinse it first.
How can I make this chowder vegetarian?
Substitute vegetable broth for chicken broth.
Can I freeze the leftovers?
Yes, but the texture might change slightly. Reheat gently.
What can I use instead of heavy cream?
Half-and-half or whole milk can be used, but the chowder will be less creamy.
How long does it take to cook the potatoes?
It usually takes about 15 minutes for the potatoes to become tender.
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