Corn Chowder
This recipe provides a foundational corn chowder that can be easily adapted into three distinct variations. It's a simple yet versatile dish, perfect for any season.
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Whisk
Ingredients
Base Ingredients
- 2 tbsp unsalted butter
- 1 cup diced yellow onion
- 1 cup diced celery
- 1/2 cup diced carrots
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 2 cups diced potatoes
- 4 cups fresh or frozen corn kernels
- 1 cup heavy cream
- salt to taste
- black pepper to taste
Optional Additions for Variations
- 4 slices bacon, cooked and crumbled for Smoky Corn Chowder
- 1/2 cup diced red bell pepper for Spicy Corn Chowder
- 1 jalapeño, seeded and minced for Spicy Corn Chowder
- 1 cup cheddar cheese, shredded for Cheesy Corn Chowder
Garnish Options
- fresh chives, chopped
- extra bacon bits
- a dollop of sour cream or Greek yogurt
Instructions
Basic Corn Chowder
- Melt butter in a large pot and sauté onion, celery, and carrots until softened.
- Add garlic and cook for one minute, then stir in flour to create a roux.
- Gradually whisk in vegetable broth, ensuring no lumps, and bring to a simmer.
- Add potatoes, cook until tender, then stir in corn and heavy cream.
- Season with salt and pepper, and simmer briefly to heat through before serving or adapting.
Notes
For Smoky Corn Chowder, stir in crumbled bacon with the heavy cream. For Spicy Corn Chowder, add diced red bell pepper and minced jalapeño with the onion mixture. For Cheesy Corn Chowder, stir in shredded cheddar cheese at the end until melted.