Ingredients with Measurements:
- 4 cups fresh or frozen corn kernels
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: chopped bacon or ham for garnish
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté for 5 minutes, or until the onion is translucent.
2. Add the corn, potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the potatoes are tender.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
5. Serve hot, garnished with chopped bacon or ham if desired.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 35g
Protein: 8g
Substitutions for ingredients:
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Use half-and-half instead of heavy cream for a lighter version.
- Add diced carrots or celery for extra flavor and nutrition.
Variations:
- Add cooked chicken or shrimp for a heartier soup.
- Add diced jalapeno or red pepper flakes for a spicy kick.
- Add a can of drained and rinsed black beans for a Tex-Mex twist.
Tips and tricks:
- Use fresh corn if possible for the best flavor, but frozen corn works well too.
- If using an immersion blender, be careful not to splash hot soup on yourself.
- Taste and adjust seasoning as needed before serving.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve soup in a bowl with a sprinkle of chopped bacon or ham on top.
Garnishes:
Chopped bacon or ham
Pairings:
- Crusty bread or crackers
- Salad or roasted vegetables
Suggested side dishes:
- Grilled cheese sandwich
- Caesar salad
- Roasted Brussels sprouts
Troubleshooting advice:
- If the soup is too thick, add more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it.
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to kill any harmful bacteria.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Corn chowder is a classic American soup that originated in New England in the 18th century. It was traditionally made with corn, potatoes, and salt pork.
Flavor profiles:
Creamy, sweet, savory
Serving suggestions:
Serve hot as a main dish or appetizer.
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Taste: Creamy, Savory, Sweet, Corny, Comforting