Ingredients with Measurements:
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
3. Add the diced potatoes and thyme to the pot and sauté for another 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat to low and let the soup simmer for 15-20 minutes, or until the potatoes are tender.
6. Add the fresh corn kernels to the pot and let them cook for 5-7 minutes.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Using a blender or immersion blender, puree the soup until smooth.
9. Return the soup to the pot and stir in the heavy cream.
10. Season with salt and pepper to taste.
11. Reheat the soup over low heat until warmed through.
12. Serve hot, garnished with fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 32g
- Protein: 6g
- Sodium: 800mg
- Fiber: 4g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use half-and-half instead of heavy cream.
- Fresh thyme can be substituted with dried thyme.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add diced carrots or celery for more vegetables.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To easily remove corn kernels from the cob, hold the cob upright and use a sharp knife to slice downward.
- For a creamier soup, puree all of the soup instead of just half.
- If the soup is too thick, add more broth or cream to thin it out.
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 a bowl with a sprig of fresh parsley on top.
Garnishes:
- Fresh parsley, chopped
- Crumbled bacon
- Shredded cheese
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Grilled chicken
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken.
- If the soup is too thick, add more broth or cream 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.
Food history:
- Corn chowder is a traditional American soup that dates back to the 1800s.
Flavor profiles:
- Creamy, sweet, savory
Serving suggestions:
- Serve the soup hot as a main course or appetizer.
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