Simple, comforting corn chowder
A fresh corn chowder balances sweet kernels with a creamy base and hearty vegetables. It’s flexible—use bacon for savory depth or keep it vegetarian with vegetable stock.
Base ingredients:
- Fresh corn kernels from 3–4 ears
- 1 onion and 2 cloves garlic, minced
- 2 medium potatoes, diced
- 3–4 cups stock (chicken or vegetable)
- 1 cup milk or cream
- Salt, pepper, and optional smoked paprika or thyme
Method:
- Sauté onion and garlic in butter or oil until soft. Add diced potatoes and cook 3–4 minutes.
- Stir in kernels and stock; simmer until potatoes are tender, about 12–15 minutes.
- For a thicker chowder, remove a cup of mixture, purée it, and return it to the pot.
- Stir in milk or cream and warm gently without boiling. Adjust seasoning and add herbs.
Variations:
- Add cooked bacon or pancetta for smoky richness.
- Stir in a handful of chopped chives or parsley before serving.
- For a lighter version, use milk instead of cream and increase stock.
Serving suggestions:
- Garnish with crispy bacon, chopped herbs, or a squeeze of lemon to brighten.
- Serve with crusty bread or oyster crackers.
Avoid boiling after adding dairy to prevent curdling. Taste and season at the end so salt and acid highlight the sweet corn flavor.