If you’ve been wanting to make corn chowder from scratch but weren’t quite sure how to do it then you’re in the right place. I have all the details how to get chunky and creamy corn chowder made with fresh corn on the cob, potatoes and a little bit of cream.
It’s just the right balance of chunky and creamy thanks to a trick I used to thicken the soup and make it without any fussy roux. If you need more convincing, I’ve topped the bowls with bacon and scallion for irresistible and authentic flavor. Let’s get cooking!
vvvvvvvvvvvvvvvv
FULL PRINTABLE RECIPE AND MORE INFORMATION
https://www.healthyseasonalrecipes.com/corn-chowder/
TIPS TO MAKE THIS CORN CHOWDER RECIPE
USE A HEAVY POT:
I would recommend using your largest heaviest pot for this recipe. Pots with a thick heavy bottom help to prevent scorching!
COOK THE ONION AND GARLIC IN BUTTER:
To start, soften the onion and garlic in the melted butter. Look for a bit of browning which means the sugars in the onion have started to caramelize. This will give the chowder depth of flavor.
BLOOM THE SPICES
Adding the spices to the onion and butter mixture will allow the spices to bloom. Since they are dried, it’s helpful to extract more flavor from them by cooking them with fat first. The fat helps to carry the flavors.
DEGLAZE WITH WINE
To get any fond off the bottom of the soup pot add in the wine. This will immediately drop the temperature of the cooking surface and prevent the onions or spices from browning too much. Cook off extra wine to intensify flavor and evaporate most of the alcohol.
ADD BROTH AND VEGGIES
Now that you’re done with the browning and blooming and deglazing the business of soup making really happens. This is where you add in the liquid and all the veggies. The potatoes, corn and celery go in with the broth.
SIMMER TO SOFTEN THE VEGGIES
Once you bring the soup up to a simmer, it’ll take about 20 minutes to soften the potatoes.
To test if they are soft, simply poke one with a fork. If the have any resistance, keep cooking the soup for a little bit longer.
If you can mash a cube of potato against the side of the pot, you’re good to move on to the next step.
HOW TO GET THE BEST CREAMY AND CHUNKY TEXTURE WITHOUT ROUX
Unlike a corn chowder that is thickened with roux, this corn chowder is thickened by partially pureeing it. The potatoes thicken the chowder naturally. To get the optimal chunky and creamy texture you’ll have to separate out some of the chowder and then stir it back into the pureed soup.
Once the potatoes are soft, remove the chowder to a trivet on the work surface.
Ladle out three cups of the soup. Make sure to get a blend of liquid and solids. Set that aside.
The remaining soup in the pot will be pureed. If you have an immersion blender I highly recommend it for pureeing hot soups. It is less messy and safer. If not, you may have to puree the soup in batches.
Puree the soup completely.
Stir the reserved three cups of chunky soup and the cream back into the pureed chowder and stir until it is combined.
INGREDIENTS
2 tablespoons unsalted butter
3 cloves garlic, minced
1 large sweet onion, diced
2 teaspoons smoked paprika
1 ½ teaspoon dry thyme
1 ¼ teaspoons salt
½ teaspoon pepper
½ cup dry white wine
6 cups chicken broth or vegetable broth, preferably reduced sodium
3 stalks celery, finely diced
2 large potatoes, peeled and cut into ½ inch dice
8 ears of corn, corn kernels removed (about 4 ½ cups)
2/3 cup heavy cream
Chopped scallion and bacon for garnish, optional (see *note)
METHOD
SAUTEE ONIONS: Melt butter in a large heavy soup pot over medium-high heat. Add garlic and onion and cook, stirring often until the onions are starting to brown, about 4 minutes.
BLOOM SPICES: Add in paprika, thyme, salt and pepper and stir to coat. Cook until the spices are fragrant, about 30 seconds, then add in the wine to prevent the spices from scorching. Let simmer until mostly evaporated, about 1 minute.
ADD LIQUID AND VEGGIES: Add in broth, celery, potatoes and corn, and bring to a simmer. Simmer 20 minutes until the potatoes are very soft and starting to fall apart. Remove from the heat.
PUREE: Remove 3 cups of the soup from the pot and set aside. Transfer the remaining soup to a blender. Use caution when pureeing hot liquids. Blend until smooth. Combine the reserved 3 cups soup and the pureed soup. Add in the cream and stir to combine. Serve topped with bacon and scallions.
NOTES
GARNISH IDEAS:
You could give this more of a Southwest flair by topping it with roasted green chiles, toasted pumpkin seeds and chopped cilantro.
You could grill an ear of corn, and use that on top. To give it even more smoky peppery flavor, dust on a little chipotle powder. Add on red onion for color.
If you love seafood, try adding a decadent touch and top it with lobster, sour cream, chives and chervil!
vvvvvvvvvvvvvvvvvvvvvvvvvvvvvv
FULL PRINTABLE RECIPE AND MORE INFORMATION
https://www.healthyseasonalrecipes.com/corn-chowder/
source
0 Comments