Description
Rich and creamy sweet corn chowder celebrates summer’s golden harvest with a comforting blend of kernels, potatoes, and smoky bacon. Home cooks can savor this hearty soup’s warm embrace and regional American charm.
Ingredients
Scale
- 3 cups (450g) sweet corn (fresh, frozen, or canned)
- 2 medium potatoes, peeled and diced
- 3 cups (720 ml) vegetable or chicken broth
- 1 cup (240 ml) milk or half-and-half
- 2 ribs celery, diced
- 1 small onion, diced
- ½ cup (120 ml) heavy cream (optional, for extra creaminess)
- 2 cloves garlic, minced
- 1 tbsp butter or olive oil
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional, for depth)
- ½ tsp dried thyme
- 2 tbsps cornstarch (mixed with 2 tbsps water, for thickening)
- ½ cup (60g) shredded cheddar cheese (optional, for extra richness)
- 2 tbsps chopped fresh parsley (for garnish)
- 2 slices cooked bacon, crumbled (optional topping)
Instructions
- Sauté Base: Melt butter in a large pot over medium heat. Combine onions, garlic, and celery, cooking until vegetables become translucent and release their aromatic essence, creating a flavorful foundation for the chowder.
- Build Layers: Add potatoes and sweet corn kernels to the vegetable mixture, ensuring even distribution and allowing ingredients to marry their flavors seamlessly.
- Develop Broth: Pour in broth, seasoning with salt, black pepper, smoked paprika, and dried thyme. Bring to a robust boil, then reduce to a gentle simmer, allowing ingredients to infuse and tenderize for approximately 15 minutes.
- Thicken and Enrich: Prepare a cornstarch slurry by whisking milk until smooth. Gradually incorporate into the simmering chowder, stirring consistently to achieve a velvety texture. Use an immersion blender to partially puree the soup, preserving some vegetable and corn chunks for rustic appeal.
- Finalize and Finish: Stir in heavy cream and optional shredded cheese, blending until fully integrated. Adjust seasonings to balance the chowder’s depth of flavor. Serve piping hot, garnishing with fresh parsley and optional crispy bacon crumbles to elevate the dish’s complexity and texture.
Notes
- Control Corn Texture: Avoid overcooking corn kernels to maintain their sweet, crisp texture and prevent turning mushy during simmering.
- Create Creamy Consistency: Whisk cornstarch slurry carefully to prevent lumps and ensure smooth, velvety soup thickness without separating.
- Boost Flavor Depth: Toast spices briefly before adding liquids to enhance their aromatic profiles and develop richer, more complex taste notes.
- Customize Dietary Needs: Swap dairy milk with plant-based alternatives like almond or oat milk for lactose-free version; use vegetable broth for vegetarian adaptation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 30mg