Hearty Corn and Potato Chowder

Corn and Potato Chowder Recipe from USA | Ingredients: Corn, Onion, Potatoes, and more

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Hearty Corn and Potato Chowder is a comforting and delicious soup that is perfect for a cozy night in. This recipe combines the sweetness of corn with the heartiness of potatoes to create a satisfying dish that will warm you up from the inside out.

History

Corn and potato chowder has been a popular dish in American cuisine for many years. It is believed to have originated in the Midwest, where corn and potatoes are abundant crops. This hearty soup has become a staple in many households, especially during the colder months.

Ingredients

2 cups fresh or frozen, thawed whole-kernel corn
1 medium onion, chopped
1 tbsp vegetable oil
2 cups reduced-sodium fat-free chicken broth
2 cups cubed unpeeled idaho potatoes
0.5 cup sliced celery
0.5 tsp dried thyme leaves
1.75 cups fat-free half-and-half or fat-free milk
salt and pepper, to taste
finely chopped parsley and chives, as garnishes

How to prepare

Sauté the corn and onion in oil in a large saucepan until the onion is tender, for 5 to 8 minutes.
Process half of the vegetable mixture and the broth in a food processor or blender until finely chopped, using the pulse technique.
Return the mixture to the saucepan.
Add the potatoes, celery, and thyme to the saucepan and heat to boiling.
Reduce the heat and simmer, covered, until the vegetables are tender, for 10 to 15 minutes.
Stir in the half-and-half and cook until hot, for 2 to 3 minutes.
Season to taste with salt and pepper.
Pour the soup into bowls and sprinkle with parsley and chives.

Variations

Add cooked bacon or ham for a smoky flavor.
Stir in some diced carrots or bell peppers for added color and texture.
Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.

Notes

If a thicker soup is desired, mix 2 to 3 tbsp flour with 0.33 cup water. Heat soup to boiling; stir in flour mixture and boil, stirring constantly, until thickened, about 1 minute.

Cooking Tips & Tricks

Be sure to sauté the corn and onion until the onion is tender to bring out the flavors in the dish.

- Processing half of the vegetable mixture and broth in a food processor or blender helps to create a creamy texture in the soup.

- Simmering the vegetables until they are tender allows the flavors to meld together and creates a rich and flavorful broth.

Serving Suggestions

Serve the chowder with a side of crusty bread or a simple green salad for a complete meal. Garnish with fresh herbs or a dollop of sour cream for added flavor.

Cooking Techniques

Sautéing the vegetables before adding the broth helps to develop the flavors in the dish.

- Simmering the soup allows the ingredients to meld together and creates a rich and flavorful broth.

Ingredient Substitutions

Use frozen corn if fresh corn is not available.

- Substitute half-and-half with heavy cream for a richer soup.

- Use vegetable broth instead of chicken broth for a vegetarian option.

Make Ahead Tips

The chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Presentation Ideas

Serve the chowder in individual bowls and garnish with a sprinkle of fresh herbs or a drizzle of olive oil. - Serve the soup in bread bowls for a fun and creative presentation.

Pairing Recommendations

Pair the chowder with a crisp white wine or a light beer for a refreshing contrast to the rich flavors of the soup.

- Serve with a side of cornbread or biscuits for a classic comfort food pairing.

Storage and Reheating Instructions

Store any leftover chowder in an airtight container in the refrigerator for up to 3 days.

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

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 6%

- Vitamin C: 15%

- Calcium: 10%

- Iron: 6%

Alergens

Contains dairy (milk)

Summary

Hearty Corn and Potato Chowder is a nutritious and filling soup that is rich in carbohydrates, vitamins, and minerals. It is a great source of fiber and protein, making it a satisfying meal option.

Summary

Hearty Corn and Potato Chowder is a delicious and comforting soup that is perfect for a cozy night in. This recipe is easy to make and can be customized with your favorite ingredients. Serve with a side of crusty bread or a simple salad for a complete meal. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Hearty Corn and Potato Chowder. It was a brisk autumn day, with the leaves changing colors and a chill in the air. I had just finished a long day of work at the local farmers market, where I had been selling my homemade jams and pies. As I was packing up my things, a kind elderly woman approached me and struck up a conversation.

She told me she had been a chef for many years, traveling all over the world and collecting recipes from every corner of the globe. She had recently retired and was looking to pass on her knowledge to someone who shared her passion for cooking. Intrigued, I listened as she told me about this particular recipe she had picked up during her travels in the Midwest.

The woman described the chowder as a warm and comforting dish, perfect for those cold winter nights. It was made with fresh corn, potatoes, and a rich and creamy broth. She spoke of how the flavors melded together perfectly, creating a dish that was hearty and satisfying.

I was immediately intrigued and asked if she would be willing to share the recipe with me. With a twinkle in her eye, she agreed and handed me a handwritten card with the ingredients and instructions. I thanked her profusely and tucked the card safely into my apron pocket.

That evening, I couldn't wait to try out the recipe. I gathered all the ingredients together, including fresh ears of corn, russet potatoes, and a carton of heavy cream. As I chopped and diced, the kitchen filled with the savory scent of onions and garlic sautéing in butter.

I followed the instructions carefully, simmering the vegetables in a large pot until they were tender. Then, I added the cream and let the chowder simmer on the stove until it was thick and creamy. The moment I took my first spoonful, I knew I had discovered something truly special.

The flavors were rich and complex, with the sweetness of the corn complementing the earthiness of the potatoes. The chowder was warm and comforting, like a hug in a bowl. I couldn't believe how such simple ingredients could come together to create something so delicious.

From that day on, Hearty Corn and Potato Chowder became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on a cold winter night. Each time I made it, I thought of the kind woman who had shared the recipe with me, and I felt grateful for her generosity.

Over the years, I made a few tweaks to the recipe, adding a pinch of paprika for a hint of smokiness and a handful of fresh herbs for brightness. Each time I made it, I thought of the woman who had passed it down to me, and I knew that her legacy lived on in every spoonful.

Now, as I sit here in my kitchen, surrounded by the comforting aroma of Hearty Corn and Potato Chowder simmering on the stove, I can't help but feel grateful for all the recipes I have collected over the years. Each one tells a story, a memory of a moment shared with someone special.

And as I ladle out bowls of steaming chowder for my family, I know that this recipe will continue to be a part of our lives for generations to come. It is a reminder of the power of food to bring us together, to nourish both body and soul.

So, here's to Hearty Corn and Potato Chowder, a recipe that has stood the test of time and continues to bring joy and comfort to all who taste it. And here's to the kind woman who shared it with me, a reminder that the best recipes are the ones passed down with love.