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You are here: Home / cooking / Recipe and Tutorial for Making Corn Chowder

Recipe and Tutorial for Making Corn Chowder

October 17, 2009 by Suzie the Foodie 1 Comment

Corn Chowder

 

Yesterday was so dark and stormy, I just had to make another soup! I had never made corn chowder before so I took two recipes that looked pretty good and came up with my own version. It was tasty! My husband and I are currently sick so I took a few shortcuts considering doing anything right now is a bit of a challenge.

Quick veggies

 

In my chopper I put one carrot, one celery stalk, one small onion and two cloves of garlic, all rough chopped. I processed them until the mirepoix was finely chopped. I started off the cooking process by putting 1 tbsp of olive oil in a Dutch oven/soup pot and sauteing some finely diced turkey bacon. Once a little crispy I added the veggies and cooked them for two minutes.

Corn Chowder

 

Then I added a bay leaf and 1/2 tsp smoked paprika. To make sure the soup would thicken I added 1 tbsp of flour and 1 medium diced peeled potato. Stirring that around for a minute, then I added 2 cups of chicken broth and 1/3 cup of light cream. I brought it to a boil then simmered for 12 minutes.

Corn Chowder

For this recipe I used three cobs of corn. In a wide bowl I stood the cobs of corn up in the middle and used my knife to cut off the kernels. I added the corn with 2 tsp of fresh dill to the soup and cooked for 12 minutes.
Corn Chowder
 
Normally I would use an immersion blender to get the smooth consistency I like in my soups but the corn kernels kept escaping so I processed two thirds of the soup a ladle at a time into my blender. Be careful! It is true what they say about hot soups in blenders, they can explore. Process one ladle at a time!!!
 
I returned the processed soup to the Dutch oven with the unprocessed soup and it was thick and delicious! Now I have never even eaten a corn chowder before so my husband informed me that it is usually less thick so when I reheat the leftovers I will be adding more cream to thin it out.
 
I served the corn chowder with a small dollop of sour cream, chopped parsley and grated Parmesan. The paprika gives the soup a little extra heat and I have to say, I found the recipe quite filling and delicious. Perfect for this cold fall weather we are getting when you are sick and feeling quite miserable.
 
True comfort food!
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Filed Under: cooking, corn, recipe, soup, tutorial, vegetable Tagged With: chowder, corn, soup, Suzie the Foodie

Comments

  1. Debra She Who Seeks says

    October 17, 2009 at 10:33 pm

    Mmmmm, looks good!

    Reply

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