Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1 can of corn kernels, drained
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups of chicken or vegetable broth
- 1 cup of milk
- 1/2 cup of heavy cream
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 teaspoon of dried thyme
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, and cook until the onion is translucent.
2. Add the diced potatoes, corn kernels, and dried thyme to the pot. Stir well to combine.
3. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
4. Using an immersion blender or regular blender, puree the soup until smooth. Return the soup to the pot.
5. In a small bowl, whisk together the all-purpose flour and milk until smooth. Pour the mixture into the pot, and stir well to combine.
6. Add the heavy cream to the pot, and stir well. Season the soup with salt and pepper to taste.
7. Simmer the soup for an additional 5-10 minutes, or until it has thickened to your desired consistency.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 43g
Protein: 7g
Sodium: 600mg
Substitutions for ingredients:
- Instead of potatoes, you can use sweet potatoes or butternut squash.
- Instead of corn kernels, you can use frozen peas or diced carrots.
- Instead of chicken or vegetable broth, you can use water and bouillon cubes.
Variations:
- Add cooked bacon or ham for extra flavor.
- Add diced bell peppers or jalapenos for a spicy kick.
- Top with shredded cheese or croutons before serving.
Tips and tricks:
- To make the soup creamier, use an immersion blender to puree only half of the soup, leaving some chunks of potatoes and corn.
- If the soup is too thick, add more broth or milk to thin it out.
Storage instructions:
Refrigerate the leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a bread bowl or with a side of crusty bread for dipping.
Garnishes:
Top with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve with a side salad or grilled cheese sandwich.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer it for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or milk to thin it out.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
- Refrigerate any leftovers promptly.
Food history:
Chowder is a type of soup that originated in North America in the 18th century. It typically consists of seafood or vegetables, such as potatoes and corn, in a creamy broth.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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