Corn and Cheese Chowder

Corn and Cheese Chowder Recipe from USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Corn and Cheese Chowder is a comforting and creamy soup that is perfect for a cozy night in. This recipe combines the sweetness of corn with the richness of cheese to create a delicious and satisfying dish.

History

Chowder is a type of soup that originated in the United States, particularly in New England. It is typically made with seafood, potatoes, and milk or cream. Corn and Cheese Chowder is a variation of this classic dish, adding a unique twist with the addition of corn and cheese.

Ingredients

1 pork chop (cut into bite-size pieces)
1 tbsp pure vegetable oil (15 ml)
0.5 cup chopped celery (125 ml)
0.5 cup chopped onion (60 ml)
2 cups cold milk (500 ml)
2 cups corn (500 ml)
1 cup cooked and diced potatoes (250 ml)
0.5 tsp paprika (1 ml)
0.5 tsp thyme (2 ml)
2 tbsp all-purpose flour (30 ml)
1 cup shredded white cheddar cheese (250 ml)
salt and pepper to taste

How to prepare

Sauté the pork in vegetable oil until it turns brown.
Add celery and onion; sauté for 5 minutes.
Pour the mixture into a soup kettle.
Add 1 cup (250 ml) of milk, corn, potatoes, paprika, and thyme.
Heat the mixture until it becomes warm, but do not let it boil.
Combine the remaining 1 cup (250 ml) of milk with flour in a screw top jar.
Shake the jar until the mixture is thoroughly blended.
Gradually add the milk and flour mixture to the corn mixture.
Add cheese.
Cook the soup over low heat until the cheese is melted and the desired thickness is achieved.
Add salt and pepper to taste.

Variations

Add cooked bacon or ham for a smoky flavor.
Use different types of cheese, such as Gruyere or Swiss, for a unique twist.
Add diced bell peppers or jalapenos for a spicy kick.

Cooking Tips & Tricks

Be sure to sauté the pork until it is browned to add depth of flavor to the soup.

- Shake the milk and flour mixture in a screw top jar to ensure it is thoroughly blended before adding it to the soup.

- Cook the soup over low heat to prevent the cheese from becoming stringy.

Serving Suggestions

Serve the Corn and Cheese Chowder with crusty bread or a side salad for a complete meal.

Cooking Techniques

Sauté the pork until browned to add flavor to the soup.

- Shake the milk and flour mixture in a screw top jar to ensure it is well blended.

- Cook the soup over low heat to prevent the cheese from becoming stringy.

Ingredient Substitutions

Use chicken or turkey instead of pork.

- Use frozen corn if fresh corn is not available.

- Use gluten-free flour for a gluten-free version of the soup.

Make Ahead Tips

The Corn and Cheese Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Garnish the Corn and Cheese Chowder with chopped fresh herbs, such as parsley or chives, for a pop of color and flavor.

Pairing Recommendations

Pair the Corn and Cheese Chowder with a crisp white wine, such as Chardonnay, or a light beer, such as a pilsner.

Storage and Reheating Instructions

Store any leftovers of the Corn and Cheese Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to thin out the soup.

Nutrition Information

Calories per serving

Calories: 380 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 9g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Calcium: 350mg per serving

Iron: 2mg per serving

Vitamin A: 800IU per serving

Vitamin C: 10mg per serving

Alergens

Contains dairy (cheese)

Summary

This Corn and Cheese Chowder is a rich and creamy soup that is high in carbohydrates and fats, making it a satisfying and indulgent dish. It is also a good source of protein and contains essential vitamins and minerals.

Summary

Corn and Cheese Chowder is a delicious and comforting soup that is perfect for a cozy night in. This recipe combines the sweetness of corn with the richness of cheese to create a satisfying and indulgent dish that is sure to please.

How did I get this recipe?

I can't forget the first time I saw this recipe for Corn and Cheese Chowder. It was a cold winter day, and I was visiting my friend Martha, who was known for her delicious homemade soups. We were sitting in her cozy kitchen, sipping on hot tea and chatting about our favorite recipes when she suddenly handed me a tattered old cookbook.

"Here, Helen, you have to try this recipe for Corn and Cheese Chowder. It's a family favorite," Martha said with a twinkle in her eye.

I eagerly flipped through the pages of the cookbook, my eyes landing on the recipe for the chowder. The combination of sweet corn, creamy cheese, and hearty vegetables sounded like the perfect comfort food for a chilly day. Martha must have noticed my excitement because she insisted I take the cookbook home with me.

That night, I gathered the ingredients and set to work in my own kitchen, following the recipe step by step. As the chowder simmered on the stove, filling the air with its savory aroma, I couldn't wait to taste the final result. When I finally took my first spoonful, I was blown away by the rich, creamy flavor of the chowder. It was like a warm hug in a bowl, and I knew I had stumbled upon a new family favorite.

Over the years, I made the Corn and Cheese Chowder countless times, tweaking the recipe here and there to suit my own tastes. I shared the recipe with friends and family, who all raved about its deliciousness. Each time I made the chowder, it brought back memories of that cold winter day in Martha's kitchen, and I felt grateful for the gift of that tattered old cookbook.

As I continued to experiment with different variations of the chowder, I learned that the key to a truly delicious Corn and Cheese Chowder lies in the quality of the ingredients. Fresh sweet corn, creamy sharp cheddar cheese, and a good homemade chicken broth are essential for creating a rich and flavorful base. I also discovered that adding a touch of smoky paprika and a sprinkle of fresh herbs can elevate the chowder to a whole new level of deliciousness.

One summer, I had the opportunity to visit a farm where they grew their own sweet corn. I couldn't resist buying a few ears of corn to use in my chowder. The corn was so sweet and fresh that it made a world of difference in the flavor of the dish. From that day on, I made sure to always use fresh corn in my Corn and Cheese Chowder, even if it meant making a trip to the farmer's market.

Another time, I attended a cooking class where the chef shared his secret for making the creamiest chowder ever. He explained that blending a portion of the chowder before adding the cheese creates a smooth and velvety texture that is simply irresistible. I tried his technique and was amazed at how much creamier and more luxurious the chowder became.

As the years went by, I continued to make the Corn and Cheese Chowder for my family, who never grew tired of it. It became a staple on our dinner table, especially during the colder months when a warm and comforting meal was just what we needed. I loved watching my grandchildren slurp up their bowls of chowder, their faces lighting up with delight at the delicious flavor.

One day, my granddaughter asked me for the recipe for my Corn and Cheese Chowder. I smiled as I handed her a copy of the tattered old cookbook that started it all. I knew that she would cherish the recipe just as I had, and that it would become a beloved tradition in her own kitchen.

And so, the story of how I learned to make Corn and Cheese Chowder became a cherished memory that I passed down through the generations. It was a reminder of the power of good food to bring people together, to create memories, and to nourish both body and soul. I will always be grateful for that cold winter day in Martha's kitchen, where I discovered a recipe that would become a part of my family's culinary legacy.