Corn and Potato Chowder

Corn and Potato Chowder Recipe - A Hearty American Classic

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Corn and Potato Chowder is a comforting and hearty soup that is perfect for a cozy meal on a cold day. This creamy chowder is filled with tender potatoes, sweet corn, and flavorful seasonings that come together 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. Over time, variations of chowder have been created using different ingredients, such as corn and potatoes. Corn and Potato Chowder is a popular variation that is loved for its creamy texture and rich flavor.

Ingredients

2 cups peeled and diced potatoes
0.5 cup diced celery
0.5 cup chopped onion
1 (15.5 oz (439 g)) can creamed corn
1 (15.5 oz (439 g)) can whole kernel corn
1 (12 oz (340 g)) can evaporated milk
0.13 tsp ground cayenne pepper
0.25 tsp salt

How to prepare

In a large pot over medium heat, add potatoes, celery, and onion. Cover with water.
Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender. Drain.
Return the vegetables to the pot and add creamed corn, corn, evaporated milk, cayenne, and salt. Cook over low heat.
Simmer for another 20 minutes.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in shredded cheddar cheese for a cheesy twist.
Add diced carrots or bell peppers for extra vegetables.

Cooking Tips & Tricks

Be sure to dice the potatoes into small, uniform pieces to ensure they cook evenly.

- For a thicker chowder, you can mash some of the potatoes with a fork before adding the other ingredients.

- To add extra flavor, you can sauté the onions and celery in butter before adding them to the pot.

- Stir the chowder frequently while it simmers to prevent it from sticking to the bottom of the pot.

Serving Suggestions

Serve Corn and Potato Chowder with crusty bread or a side salad for a complete meal. Garnish with fresh herbs, such as parsley or chives, for added flavor.

Cooking Techniques

Simmering: Simmer the chowder over low heat to allow the flavors to meld together.

- Boiling: Boil the potatoes until they are tender before adding the other ingredients.

Ingredient Substitutions

Use frozen corn kernels instead of canned corn.

- Substitute half-and-half for the evaporated milk for a richer chowder.

Make Ahead Tips

Corn and Potato Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove over low heat before serving.

Presentation Ideas

Serve Corn and Potato Chowder in bread bowls for a fun and creative presentation. - Garnish with a dollop of sour cream or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Pair Corn and Potato Chowder with a crisp green salad or a side of roasted vegetables for a well-rounded meal.

- Serve with a glass of white wine or a cold beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store leftover Corn and Potato Chowder in an airtight container in the refrigerator for up to 3 days.

- Reheat on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

- Approximately 300 calories per serving

Carbohydrates

- Potatoes: 26g

- Corn: 24g

- Onion: 10g

- Total Carbohydrates per serving: 60g

Fats

- Creamed corn: 2g

- Evaporated milk: 10g

- Total Fats per serving: 12g

Proteins

- Corn: 4g

- Evaporated milk: 16g

- Total Proteins per serving: 20g

Vitamins and minerals

Potatoes: Vitamin C, Vitamin B6, Potassium

- Corn: Vitamin C, Folate, Magnesium

- Onion: Vitamin C, Vitamin B6, Folate

- Celery: Vitamin K, Folate, Potassium

Alergens

Dairy (evaporated milk)

Summary

Corn and Potato Chowder is a rich and creamy soup that is high in carbohydrates and proteins. It is a good source of vitamins and minerals, particularly Vitamin C, Vitamin B6, and Potassium.

Summary

Corn and Potato Chowder is a delicious and comforting soup that is perfect for a cozy meal. Filled with tender potatoes, sweet corn, and creamy evaporated milk, this chowder is sure to warm you up on a cold day. With its rich flavor and hearty ingredients, Corn and Potato Chowder is a satisfying dish that is sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Corn and Potato Chowder. It was a crisp autumn day, and I was visiting my dear friend Alice in her cozy kitchen. The aroma of simmering soup filled the air, and I couldn't help but ask her what she was making.

Alice smiled and handed me the recipe card, explaining that it was a family favorite passed down through generations. She told me how her grandmother used to make it for her when she was a little girl, and how comforting and delicious it always was. I couldn't wait to try it for myself.

As I read through the ingredients and instructions, I realized that this recipe was a perfect blend of simple ingredients and hearty flavors. It called for fresh corn, tender potatoes, creamy milk, and a touch of seasoning to bring it all together. I knew right away that this chowder would become a staple in my own kitchen.

I watched Alice as she effortlessly chopped the vegetables and stirred the pot, her hands moving with practiced ease. She shared tips and tricks with me along the way, teaching me the importance of patience and attention to detail when cooking. I soaked up every bit of knowledge she offered, eager to learn as much as I could.

After a few hours of simmering on the stove, the chowder was ready. We ladled it into bowls, topped it with a sprinkle of fresh herbs, and sat down at the table to enjoy our meal. The first spoonful was pure bliss - the sweet corn, creamy potatoes, and savory broth melding together in perfect harmony.

As I savored each bite, I knew that this recipe would hold a special place in my heart. It wasn't just about the flavors and textures, but the memories and traditions that came along with it. I could imagine myself making this chowder for my own grandchildren one day, passing down the recipe and the stories that went along with it.

Over the years, I made the Corn and Potato Chowder countless times, each batch better than the last. I experimented with different seasonings, added extra veggies, and even tried substituting ingredients to put my own spin on the classic dish. But no matter how I tweaked the recipe, it always brought me back to that day in Alice's kitchen, learning from a dear friend and discovering the magic of homemade comfort food.

Now, as I stand in my own kitchen, preparing a pot of Corn and Potato Chowder for my family, I can't help but feel grateful for all the recipes and wisdom that have been passed down to me over the years. Each one tells a story, connects me to my past, and fills my home with love and warmth.

I may have learned how to make this chowder from Alice, but it's so much more than just a recipe. It's a reminder of the joy that comes from sharing food with loved ones, the satisfaction of creating something delicious from scratch, and the power of tradition to bring us together. And for that, I am truly thankful.