Creamy Corn Chowder
Corn chowder effortlessly transforms a handful of kitchen staples—fresh corn, potatoes, onions, and a touch of dairy—into a hearty and satisfying dinner option.
Equipment
- 1 Stock Pot
- Wooden Spons
Ingredients
- 3 Green onions diced
- 1 Green bell pepper chopped
- 4 Celery Sticks chopped
- 4 tbsp butter
- 1 ½ cups Chicken Broth
- 5-6 small Red Potatoes - Raw
- 3 cups Frozen corn
- 3 cups Milk
- ¼ cup All-purpose flour
Seasonings
- ½ tsp salt
- 1 tsp paprika
- 1 tsp ground black pepper
- 1 tsp thyme
- Fresh Parsley for garnish
Instructions
- Begin by sautéing the chopped onion in bacon fat or butter until it turns translucent. If you're going all-in, cook some bacon until crispy, crumble it, and set it aside.
- Toss in the diced potatoes, celery, and green bell pepper. Sauté until they start to soften.
- Sprinkle in the flour, stirring it into the veggies to form a roux. Let it cook for a couple of minutes to lose that raw flour taste.
- Gradually pour in the chicken or vegetable broth, stirring continuously to avoid lumps. Add the corn kernels and let the pot simmer for 20-25 minutes.
- Now, add the thyme, paprika, salt, and pepper. Adjust the seasoning to your liking, and let the chowder simmer until the potatoes are tender.
- Pour in the milk and heavy cream, creating a luscious, creamy texture. If you're opting for a dairy-free alternative, almond milk or coconut milk will do the trick beautifully.
- Adjust the chowder's consistency to your preference. If it's too thick, add more broth or milk until it reaches the desired creaminess.
- Ladle the Corn Chowder into bowls, and top it with the crumbled bacon (because, why not?) and a sprinkle of fresh parsley.
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