Corn Chowder Soup

Imagine the comforting aroma of sweet corn mingling with hints of garlic and onion wafting through your kitchen.

Corn chowder soup is your cozy companion on a chilly day, offering a simple yet indulgent escape.

As the corn kernels and potatoes simmer in savory broth, they transform into a creamy, hearty delight.

Each spoonful is a warm hug in a bowl. Let’s bring this delightful dish to life and savor every moment.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups corn kernels, fresh or frozen
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped

Cook & Prep Time

To manage your time efficiently while preparing and cooking Corn Chowder Soup, follow this timeline:

1. Reading and Preparation (10 minutes)
   • Spend a few minutes reading through the entire recipe and instructions to familiarize yourself with the process.
   • Gather all the equipment and ingredients listed.
2. Preparation (15 minutes)
   • Start by dicing the onion and mincing the garlic.
   • Peel and dice the potatoes.
   • Measure out the corn kernels, broth, heavy cream, salt, black pepper, and chop the parsley.
3. Cooking (30 minutes)
   • Minute 0-5: Heat olive oil in the large pot over medium heat.
   • Minute 5-10: Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent.
   • Minute 10-12: Stir in the corn kernels and diced potatoes.
   • Minute 12-15: Pour in the chicken or vegetable broth and bring the mixture to a boil.
   • Minute 15-35: Reduce the heat to a simmer and cook for about 20 minutes until the potatoes are tender.
4. Final Cooking Steps (5 minutes)
   • Minute 35-40: Stir in the heavy cream and season with salt and black pepper. Cook for an additional 5 minutes to allow the flavors to meld.
5. Resting and Serving (5 minutes)
   • Remove the pot from the heat and let the soup rest for 5 minutes.
   • Ladle the soup into bowls, garnish with fresh parsley, and serve.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.

Stir in the corn kernels and diced potatoes.

Pour in the chicken or vegetable broth and bring the mixture to a boil.

Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.

Stir in the heavy cream and season with salt and black pepper.

Cook for an additional 5 minutes, allowing the flavors to meld together.

Remove the pot from heat and let the soup rest for 5 minutes.

Ladle the soup into bowls and garnish with fresh parsley before serving.

Serving Tips

• Crusty Bread: Pair with a warm, crusty bread to soak up the creamy soup.
• Green Salad: Serve alongside a fresh green salad for a balanced meal.
• Grilled Cheese Sandwich: Complement with a classic grilled cheese for a comforting combination.
• Bacon Bits: Sprinkle crispy bacon bits on top for added texture and flavor.
• Hot Sauce: Offer hot sauce on the side for those who like an extra kick.

Storage

To store corn chowder soup, let it cool completely.

Then, transfer it to an airtight container.

Refrigerate for up to 3 days.

Alternatively, freeze it for up to 3 months for longer preservation.

Freezing

To freeze corn chowder soup, let it cool completely.

Transfer to airtight containers, leaving space for expansion.

Label with the date.

Consume within 3 months for best taste.

Reheating

To reheat corn chowder soup, gently warm it on the stove over low heat.

Stir occasionally to prevent curdling.

Alternatively, use a microwave-safe bowl.

Heat in short intervals.

Final Thoughts

Corn chowder is a comforting and flavorful soup that’s perfect for any season.

The combination of sweet corn, creamy potatoes, and aromatic herbs creates a delightful dish that can be enjoyed as a starter or a main course.

For those who enjoy experimenting with flavors, additional ingredients like bacon or cheese can add a rich depth to the soup.

Whether you’re using fresh or frozen corn, this recipe is flexible and can be tailored to suit your taste preferences.

Serve it hot, garnished with fresh parsley for a touch of freshness.

Enjoy this classic American soup with your family and friends for a satisfying meal.

Frequently Asked Questions

Can I Make Corn Chowder Soup Vegan-Friendly?

You can make vegan-friendly corn chowder by substituting olive oil for butter, using vegetable broth, and replacing heavy cream with coconut milk. Make certain you sauté onions and garlic thoroughly for depth, and season generously for enhanced flavor.

What Are Some Good Side Dishes for Corn Chowder?

Pair your dish with a crisp arugula salad, drizzled with a tangy balsamic vinaigrette. Consider serving freshly baked cornbread for a complementary taste. A light, chilled Chardonnay enhances the flavors beautifully, offering a refined dining experience.

How Can I Add a Spicy Kick to the Soup?

You can boost the spice by adding 1 teaspoon of cayenne pepper or 1 diced jalapeño while sautéing the onion. For a smoky depth, incorporate 1 teaspoon of smoked paprika. Adjust to taste for desired heat.

Is It Possible to Use Canned Corn Instead of Fresh or Frozen?

You can use canned corn, but drain it thoroughly to avoid excess liquid. Adjust the salt since canned corn’s often salted. Consider caramelizing the onion longer for depth to complement the canned corn’s softer texture.

How Do I Thicken Corn Chowder Without Potatoes?

To thicken your chowder without potatoes, mix 2 tablespoons of cornstarch with cold water, then stir into the simmering soup. Alternatively, purée a portion of the cooked corn and broth, then return it to the pot.