How to Make an Amazing Corn Chowder
Corn chowder is one of the most amazing and delicious soups if you know how to make it just right! Corn is chock full of essential trace minerals and promotes excellent digestion. It is also a handy substitute for those individuals who must avoid the gluten found in wheat. Add to this corn's sweet great taste and kid-friendly appearance, and you have a versatile vegetable that suits just about any palate. For this reason and many more, Corn Chowder is a chef's favorite that handily transitions from summer to winter, and from the adult to the children's table, with ease.
Ingredients You Will Need
- 3 ears (or cups) of yellow corn
- 1 tbsp olive oil 2 tbsp butter
- 2 cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- 1 large onion
- 1 medium baking (or "russet") potato that is boiled/peeled/diced
- 1 tsp fresh or dried thyme leaves
- 1 basil leaf
- Fresh or dried black pepper
How to Prepare Amazing Corn Chowder
If you have fresh ears of corn, boil the corn by placing it in a covered deep saucepan over a small amount of boiling water until corn is tender (skip this step if using canned corn). Remove the fresh corn, and carefully slice off the kernels using a sharp knife or the large grating end of a box grater (a four sided grater found in cookery stores). Next, add in the butter and olive oil together to a deep saucepan and heat to medium. Slice and add the onion and sauté (lightly brown over heat until onions are nearly clear in appearance). Add in the milk and chicken stock to the sautéed onions. Stir, then salt and pepper to taste. Finally, add in the yellow corn, diced potatoes, spices and seasonings, and heavy cream. Cover over medium heat and let simmer for five minutes, and then serve.
