How to prepare Best Corn Chowder for 4 people

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Meal course
appetizer
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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
4 cup corn4 slices bacon1 medium Onion2 clove Garlic2 cup vegetable broth2 cup chicken broth2 cup potato1 cup heavy cream1 As Needed Black Pepper1 As Needed Salt
How to prepare Best Corn Chowder for 4 people

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.

Best Corn Chowder
Best Corn Chowder

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.

History of Corn Chowder
History of Corn Chowder

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.

Editor's Rating:
5
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Stir in the heavy cream and reserved bacon bits. Season with salt and pepper to taste.
  6. Serve hot with your desired toppings, such as chopped chives, shredded cheese, crumbled bacon, or sour cream.

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