The first step in making Corn Chowder is to prepare the ingredients. Chop up celery leaves and thinly slice spring onions. Add to the corn kernels and potatoes. Then, add the bacon, half-and-half, and shredded cheese. Season with salt and pepper and sprinkle with paprika. For a thicker soup, add an immersion blender. If desired, keep the soup warm for a few minutes before serving.
Next, add some milk or cream to the corn and potatoes and simmer until the ingredients are tender but still slightly crunchy. Continue cooking for five minutes. Be careful not to boil the soup, as this can cause the cream to curdle. Once finished cooking, discard the bay leaf and add the parsley. Then, serve the delicious soup with bread.
The best way to prepare corn chowder is to cook fresh corn. Corn on the cob is abundant and local growers are your best bet. Then, turn them into corn chowder and enjoy its homestyle comfort food. It has a rich texture with a tender, crisp texture. Then, add a little milk to give it a creamy, rich flavor. When it’s time to serve the soup, remember to invite your friends and family over for a delicious meal.
If you are planning on serving the soup as an appetizer, consider adding bacon. This can help make the corn chowder more filling. For an elegant evening, try adding a few sliced pieces of prosciutto. When serving chowder, it’s best to make it a little thicker than usual. Add cream before serving so the soup can thicken. For a thicker consistency, use heavy cream instead.
You can also make your corn stock. It’s easy to make and adds an extra layer of flavor to the soup. Start by removing kernels from eight ears of corn. Next, cook the bacon in a heavy-bottomed pot until crispy. Don’t throw away the bacon fat – it’s all part of the flavor. Once the bacon is cooked, add the corn cobs and water. Bring the whole thing to a boil and simmer for one hour.
When serving corn chowder, you can add some fresh or frozen corn to make it thicker. Pureeing the corn in the blender or adding instant potatoes will help to thicken the soup. Alternatively, you can add some meat to the chowder. Cooked hamburger or bacon will add some protein to the soup. You can also add scallions, clams, or shrimp to the soup. When serving, consider reducing the amount of chicken broth used.
For best results, serve hot. The leftover corn and potato chowder keep well in the fridge for up to three days. It can also be frozen for up to a month. Remember to thaw thoroughly before freezing to avoid having milk solids in the broth. Then, simply reheat the chowder with bacon and chives. Enjoy! You’ll be happy you did! And the good news is that you can learn to make Corn Chowder at home.
The perfect comfort food for game day or any time of year, corn chowder is an easy, tasty way to celebrate the end of a long and exhausting football season. It can rival the half-time show! With salted butter and plenty of seasoning, it can rival half-time at any party. To add to the flavor, use full-fat milk and sour cream. Make sure to add these ingredients gradually.
The perfect soup will contain fresh corn on the cob. But, if that’s not available in your area, frozen corn can also be used. Make sure to drain the frozen corn before putting it into the soup. Otherwise, it will not have the same corn flavor. If using frozen corn, blend it with a few stripped cobs. You can add bacon bits and pickled jalapenos for added flavor and color.
Adding bacon is optional. To make this chowder vegan, omit the bacon and use two tablespoons of extra-virgin olive oil instead. If you want a creamy consistency, use canned coconut milk. You can also add minced jalapenos or smoked paprika for a spicy taste. Lastly, add some shrimp during the last few minutes of cooking. Cook the shrimp until they are firm and pink. You can also use heavy cream instead of milk.
