- Difficulty
- moderate
- Meal course
- appetizer
- Posted by
- Posted on
- April 24, 2023
- 4 cup
- corn
- 4 slices
- bacon
- 1 medium
- Onion
- 2 clove
- Garlic
- 2 cup
- vegetable broth
- 2 cup
- chicken broth
- 2 cup
- potato
- 1 cup
- heavy cream
- 1 As Needed
- Black Pepper
- 1 As Needed
- Salt
Corn chowder is a classic American soup made with sweet corn kernels and a creamy broth. It’s a comforting and hearty dish that’s perfect for cool evenings or as a side dish with a sandwich or salad. This recipe is easy to follow, and you can customize it to your taste by adding different ingredients or spices.
Here is a simple corn chowder recipe for beginners to try.
History of Corn Chowder
Corn chowder has been a popular dish in America for centuries, especially in New England and the Midwest. It originated as a way to use up the abundant sweet corn crop, which was a staple food for Native Americans long before the arrival of European settlers. The first written recipe for corn chowder appeared in a cookbook published in 1884.
Since then, there have been countless variations of the recipe, with different regions and families adding their own twists to the classic soup. Today, corn chowder remains a beloved comfort food that’s easy to make and always satisfying.
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How to prepare Best Corn Chowder for 4 people - Online Culinary School
Corn chowder is a classic American soup made with sweet corn kernels and a creamy broth. Corn chowder is a comforting and hearty dish that's
Type: Soup
Keywords: Corn Chowder
Recipe Yield: 4
Preparation Time: PT0H10M
Cooking Time: PT0H10M
Total Time: PT0H20M
Recipe Ingredients:
- 4 cup corn
- 4 slices bacon
- 1 medium Onion
- 2 clove Garlic
- 2 cup vegetable broth
- 2 cup chicken broth
- 2 cup potato
- 1 cup heavy cream
- 1 As Needed Black Pepper
- 1 As Needed Salt
Recipe Instructions: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. In the same pot, sauté the chopped onion and minced garlic in the bacon fat until the onion is soft and translucent, about 5 minutes. Add the corn kernels, diced potatoes, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender. Using an immersion blender or a regular blender, puree about half of the soup until it's creamy but still chunky. Alternatively, you can mash some of the potatoes with a fork to thicken the soup. Stir in the heavy cream and reserved bacon bits. Season with salt and pepper to taste. Serve hot with your desired toppings, such as chopped chives, shredded cheese, crumbled bacon, or sour cream.
5
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
- In the same pot, sauté the chopped onion and minced garlic in the bacon fat until the onion is soft and translucent, about 5 minutes.
- Add the corn kernels, diced potatoes, and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Using an immersion blender or a regular blender, puree about half of the soup until it's creamy but still chunky. Alternatively, you can mash some of the potatoes with a fork to thicken the soup.
- Stir in the heavy cream and reserved bacon bits. Season with salt and pepper to taste.
- Serve hot with your desired toppings, such as chopped chives, shredded cheese, crumbled bacon, or sour cream.
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