Sweetcorn Chowder
A comforting and creamy chowder bursting with the natural sweetness of corn, aromatic herbs, and a rich texture, perfect for gatherings and cozy meals.
Ingredients
Main Ingredients
- 4 cups Fresh or frozen sweet corn
- 2 cups Heavy cream Can substitute with half-and-half or coconut milk
- 1 medium Onion Diced
- 4 cloves Garlic Minced
- 4 cups Vegetable or chicken broth Provides depth
- 2 medium Potatoes Diced
- 2 tablespoons Butter Can use olive oil for sautéing
Seasonings
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Thyme
- 1/2 teaspoon Smoked paprika Optional for smokiness
Instructions
Preparation
- Start by washing and chopping your vegetables. Dice the onions and potatoes, mince the garlic, and if you’re using fresh corn, slice it off the cob.
Cooking
- In a large pot, melt butter over medium heat. Add the onions and sauté them until translucent (about 3-5 minutes), then stir in the garlic.
- Add corn and diced potatoes, stirring everything together. Allow to sauté for a few minutes.
- Pour in the broth and bring to a gentle simmer. Cook until potatoes are tender, about 15–20 minutes.
- If you like your chowder creamy, use an immersion blender to puree a small portion before adding the cream.
- Stir in the heavy cream and let it gently heat through. Add your preferred seasonings.
Serving
- Serve hot, garnished with fresh herbs or croutons.
Notes
Cooking is about embracing the process. Trust your instincts and let each ingredient shine. Chowder can be frozen; cool completely and store in an airtight container.