Creamy Corn Chowder

Corn Chowder is the perfect cozy, comforting transitional food from Summer to Fall. The bursting sweetness of fresh summer corn in combination with a creamy, rich broth thickened by a roux and spiced with warm spices of nutmeg, cumin and cayenne are a family favorite in our home. Although…with a picky eater in the house, even a favorite dish like corn chowder can be difficult to agree on what exactly will go in it, besides corn, of course. That is why I decided that my picky eater, Samuel, will make his own version of Corn Chowder. He immediately decided on no onion and no bell pepper. So I quickly countered the decision with an ultimatum: replace onion and bell pepper with 2 other veggies. Reluctantly, he picked celery and carrots. (I think he really enjoyed the final taste of his choice in the end.) So the base and most ingredients are the same for this recipe, except that if you have a picky eater it is easily adjusted by replacing with a favorite veggie and still enjoy a hearty bowl of corn chowder. This is a great recipe to teach kids because there are important techniques to be learned and mastered which will be useful for many other recipes. Chopping, making a roux, and the importance of choosing and balancing spices and herbs. The first time we made corn chowder together with Samuel, he chose not to add any of the spices and herbs that I added to mine. After we finished, I had him try a spoon of mine and compare with his. He immediately noticed a big difference in the final taste and questioned me as to what I put in mine? This was my shining moment to explain that many spices and herbs on their own may not seem tasty or inviting but in a combination with other flavors it works like magic! Since then, he has asked for all of the spices and herbs that I put in. Victory for mom!

Creamy Corn Chowder

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

A hearty, comforting bowl of corn chowder on a chilly autumn or winter day is an absolute must and will quickly become a family favorite!

Author: Welcome2OurTable.com

Recipe type: Soup

Cuisine: American

Ingredients

• 6 Tablespoons Butter
• ¾ cups Flour (use rice flour for Gluten-free)
• 3 Cups Chicken Stock, home made if possible
• 3 Cups Milk
• 1 Cup Heavy Cream
• 1 Tablespoon Sugar
• 2 Tablespoons olive oil
• ½ onion, diced
• ½ green bell pepper, diced
• 2 Yukon Gold Potatoes, cubed
• 3 corn on the cobs, corn removed
• 2 garlic cloves, minced
• ½ teaspoon black pepper
• thyme
• salt to taste, depending if your chicken stock is salted
• nutmeg
• cayenne pepper
• ¼ teaspoon cumin seed
• ¼ teaspoon cumin, ground

Instructions

1. In a large dutch oven or other heavy-bottomed pot, melt 3 tablespoons butter with oil on medium heat.
2. Sweat the diced onions and bell pepper. Add minced garlic.
3. Add 3 tablespoons butter and flour. Mix to combine 1-2 minutes on high heat.
4. Gradually add chicken stock and milk.
5. Add cubed potato and sugar and bring to a boil. Add spices. Stir occasionally. Mixture will thicken.
6. Lower the heat, partially cover with a lid and cook for 8-10 minutes or until the potato is cooked.
7. Add corn and heavy cream. Bring to a light boil. Taste and adjust seasonings. Serve hot.

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Photo Step-By-Step

In a large dutch oven or other heavy-bottomed pot, melt 3 tablespoons butter with oil on medium heat.

Sweat the diced onions and bell pepper. Add minced garlic. Add 3 tablespoons butter and flour.

Mix to combine 1-2 minutes on high heat. Gradually add chicken stock and milk.

Add cubed potato and sugar and bring to a boil. Add spices. Stir occasionally. Mixture will thicken.

Lower the heat, partially cover with a lid and cook for 8-10 minutes or until the potato is cooked.
Add corn and heavy cream. Bring to a light boil. Taste and adjust seasonings. Serve hot.