Corn Chowder

Why Make This Recipe

Corn chowder is a delightful dish that brings warmth and comfort to any meal. It combines the sweet flavor of fresh corn with creamy and hearty textures, making it perfect for any occasion. Whether you enjoy it on a chilly day or as a light summer meal, this chowder is sure to please everyone at the table.

How to Make Corn Chowder

Ingredients:

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews (optional for dairy-free version)
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving

Directions:

1. Slice the kernels off the corn cobs. Use the back of a chef’s knife to scrape off the milky liquid. Snap the cobs in half and set them aside.
2. Heat the butter in a large pot or Dutch oven over medium heat. Add the onion, celery, and red pepper and cook for 8 minutes.
3. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, and the corn cobs. Simmer for 20 minutes.
4. Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for another 10-15 minutes until the potatoes are tender.
5. Transfer 2 cups of the soup to a blender and add the cashews if using. Blend until creamy, then stir back into the soup.
6. Stir in the lemon juice and season to taste. Garnish with chives and serve with sour cream if desired.

How to Serve Corn Chowder

Serve the corn chowder warm in bowls. You can add a dollop of sour cream or vegan sour cream on top for extra flavor. Garnish with fresh chives and a sprinkle of freshly ground black pepper to enhance the look and taste.

How to Store Corn Chowder

To store leftovers, let the chowder cool completely. Place it in an airtight container and refrigerate for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just reheat it on the stove over low heat, adding a splash of water if it thickens too much.

Tips to Make Corn Chowder

• For the best flavor, use fresh sweet corn when it’s in season.
• If you prefer a thicker chowder, blend more of the soup until creamy.
• Adjust the spices to fit your taste. Add more cayenne for heat or reduce the salt if necessary.

Variation

You can add cooked bacon or crumbled sausage for an extra savory kick. Adding diced zucchini or carrots can also enhance the texture and flavor of the chowder.

FAQs

1. Can I use frozen corn instead of fresh?
Yes, you can use frozen corn if fresh corn is not available. Just add it at the end when you add the corn kernels.

2. Is corn chowder gluten-free?
Yes, this corn chowder recipe is gluten-free as all the ingredients used are naturally gluten-free.

3. Can I make corn chowder in advance?
Absolutely! Corn chowder can be made in advance and stored in the refrigerator. The flavors often improve after sitting in the fridge for a day. Just reheat before serving.

Corn Chowder

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• Author: ikramnihad
• Total Time: 45
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy corn chowder combining sweet corn flavors with creamy textures, perfect for any season.

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Ingredients

Scale 1x2x3x

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews (optional for dairy-free version)
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving

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Instructions

1. Slice the kernels off the corn cobs and scrape off the milky liquid with the back of a knife. Set cobs aside.
2. In a large pot, heat butter over medium heat. Add onion, celery, and red pepper; cook for 8 minutes.
3. Stir in garlic, then add water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, and corn cobs. Simmer for 20 minutes.
4. Remove corn cobs and bay leaf. Add corn kernels and milky liquid to the pot; simmer for another 10-15 minutes until potatoes are tender.
5. Transfer 2 cups of the soup to a blender; add cashews if using. Blend until creamy, then stir back into the soup.
6. Stir in lemon juice and season to taste. Garnish with chives and serve with sour cream if desired.

Notes

For a thicker chowder, blend more of the soup. Use fresh corn when in season for the best flavor.

• Prep Time: 15
• Cook Time: 30
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 800mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 10mg

Keywords: corn chowder, soup, vegetarian, comfort food, summer recipe