Rain
Culinary Explorer
Hey everyone! Just made this creamy corn chowder and it’s incredibly comforting and delicious. Perfect for a cozy night in. Here’s the recipe if you’re in the mood for something hearty!
1500×1125
129.9 kB
Ingredients:
1500×1125
129.9 kB
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 cup diced potatoes
- 1 cup milk
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened.
- Add Potatoes and Broth: Stir in the diced potatoes and broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10 minutes.
- Add Corn and Cream: Stir in the corn, heavy cream, and milk. Cook for another 5 minutes until heated through.
- Season: Add dried thyme, salt, and pepper to taste. Adjust seasoning as needed.
- Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Serve: Garnish with fresh parsley or chives and serve hot.