Corn Chowder

Corn Chowder Recipe - Hearty and Flavorful Dish from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Corn chowder is a delicious and comforting soup that is perfect for any time of year. This creamy soup is made with fresh vegetables, potatoes, and milk, creating a hearty and satisfying dish.

History

Corn chowder has been a popular dish in American cuisine for many years. It is believed to have originated in the New England region, where corn was a staple ingredient in many dishes. The creamy and flavorful soup quickly became a favorite among families and is now enjoyed all over the country.

Ingredients

1 tbsp vegetable oil
2 tbsp celery, finely diced
2 tbsp onion, finely diced
2 tbsp green pepper, finely diced
1 package (10 oz (283 g)) frozen whole kernel corn
1 cup raw potatoes, peeled, diced in 0.5 inch pieces
2 tbsp fresh parsley, chopped
1 cup water
0.25 tsp salt
to taste black pepper
0.25 tsp paprika
2 tbsp flour
2 cups low-fat or skim milk

How to prepare

Heat oil in a medium saucepan.
Add celery, onion, and green pepper, and sauté for 2 minutes.
Add corn, potatoes, water, salt, pepper, and paprika.
Bring to a boil.
Reduce heat to medium.
Cook covered for about 10 minutes or until potatoes are tender.
Place 0.5 cup of milk in a jar with a tightly fitting lid.
Add flour and shake vigorously.
Gradually add the milk-flour mixture to the cooked vegetables.
Then add the remaining milk.
Cook, stirring constantly, until the mixture comes to a boil and thickens.
Serve garnished with chopped fresh parsley.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in some cooked shrimp or crab meat for a seafood twist.
Add diced carrots or bell peppers for extra color and flavor.

Cooking Tips & Tricks

Be sure to dice the vegetables finely to ensure they cook evenly and blend well in the soup.

- Shake the milk and flour mixture vigorously in a jar to prevent lumps from forming in the soup.

- Stir the soup constantly while cooking to prevent it from sticking to the bottom of the pan.

Serving Suggestions

Corn chowder can be served as a main dish with a side of crusty bread or a green salad.

Cooking Techniques

Sauté the vegetables before adding the liquid to enhance their flavor.

- Shake the milk and flour mixture in a jar to prevent lumps in the soup.

- Stir constantly while cooking to prevent sticking.

Ingredient Substitutions

Use canned corn instead of frozen if fresh corn is not available.

- Substitute almond milk for a dairy-free version of the soup.

- Use gluten-free flour for a gluten-free option.

Make Ahead Tips

Corn 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 chowder with a sprinkle of paprika or chopped fresh parsley for a pop of color.

Pairing Recommendations

Corn chowder pairs well with a crisp green salad or a side of garlic bread.

Storage and Reheating Instructions

Store any leftover corn chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of corn chowder contains approximately 200 calories.

Carbohydrates

Each serving of corn chowder contains approximately 30 grams of carbohydrates.

Fats

Each serving of corn chowder contains approximately 5 grams of fats.

Proteins

Each serving of corn chowder contains approximately 6 grams of proteins.

Vitamins and minerals

Corn chowder is a good source of vitamin C, vitamin A, potassium, and fiber.

Alergens

Corn chowder contains dairy and gluten from the flour used to thicken the soup.

Summary

Corn chowder is a nutritious and delicious soup that is rich in carbohydrates, proteins, and essential vitamins and minerals.

Summary

Corn chowder is a classic and comforting soup that is perfect for any occasion. This creamy and flavorful dish is easy to make and is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a crisp autumn day, the leaves turning shades of orange and red, and I was visiting my dear friend Martha at her cozy little farmhouse in the countryside. Martha was known for her delicious home-cooked meals, and that day she had prepared a steaming pot of corn chowder that filled the kitchen with its rich, savory aroma.

I had never tasted corn chowder before, and I was eager to learn how to make it myself. Martha, being the generous soul that she was, gladly shared her recipe with me. She explained each step, from sautéing the onions and garlic to adding the fresh corn, potatoes, and cream. As I watched her work her magic in the kitchen, I knew that this recipe would become a favorite in my own home.

After that day, I made Martha's corn chowder countless times, each time tweaking the recipe to suit my own tastes. Over the years, I collected different versions of the recipe from friends, neighbors, and even strangers I met in my travels. I learned to make corn chowder with bacon, with shrimp, with a touch of spice or a hint of sweetness. Each variation brought a new and exciting twist to this comforting dish.

One of my fondest memories of making corn chowder was with my own grandmother, who passed down her own version of the recipe to me. She told me stories of how she used to make corn chowder for her family during the Great Depression, using whatever ingredients she could scrounge up from their small farm. Her corn chowder was simple yet hearty, a true testament to the resourcefulness and resilience of that generation.

As I grew older, I continued to refine my recipe for corn chowder, adding my own signature touch to each batch. I experimented with different herbs and spices, with various types of cream and broth, with fresh corn or frozen kernels. I even tried making a vegan version using coconut milk and vegetable stock, much to the surprise and delight of my family and friends.

But no matter how many times I made corn chowder, it always brought me back to that crisp autumn day at Martha's farmhouse, where I first fell in love with this humble yet satisfying dish. The smell of onions caramelizing in butter, the sound of corn kernels popping in the hot pan, the creamy texture of the chowder as it simmered on the stove – all these sensory memories flooded back to me whenever I made a pot of corn chowder.

And so, as I sit here today, writing down this recipe for future generations to enjoy, I feel a sense of gratitude for all the people who have shared their own versions of corn chowder with me over the years. Each recipe, each story, each memory is a precious gift that has enriched my life in ways I never could have imagined.

And so, dear reader, I hope you will take this recipe and make it your own, adding your own special twist to this timeless classic. May it bring you warmth and comfort on cold winter nights, may it nourish your body and soul, and may it remind you of the joy of sharing good food with the ones you love. Bon appétit!