Ingredients with Measurements:
- 4 cups fresh or frozen corn kernels
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
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 until softened, about 5 minutes.
2. Add the corn, potatoes, broth, salt, black pepper, and cayenne pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
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 parsley.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 8g
Fiber: 5g
Sugar: 6g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Add shredded cheddar cheese for a cheesy version.
Tips and tricks:
- To make this recipe even creamier, add an extra cup of heavy cream or half-and-half.
- If you prefer a chunkier soup, don't puree it completely.
- You can use canned corn instead of fresh or frozen corn if you don't have access to fresh corn.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley
- Sour cream
- Shredded cheddar cheese
- Crumbled bacon
Pairings:
- Crusty bread or rolls
- Salad with a tangy vinaigrette
Suggested side dishes:
- Grilled cheese sandwich
- Roasted vegetables
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 over low heat until it thickens.
Food safety advice:
- Make sure to refrigerate leftover soup promptly to prevent bacterial growth.
Food history:
- Creamed corn chowder is a classic American soup that has been enjoyed for generations.
Flavor profiles:
- Creamy
- Sweet
- Savory
- Spicy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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