Welcome to a culinary adventure that promises to warm your soul and satisfy your cravings! Our "Stick to Your Ribs Corn Chowder" is not just a dish; it's a heartwarming experience that brings the comforting flavors of American cuisine right to your table. Imagine a creamy, hearty chowder filled with sweet corn, tender potatoes, and aromatic onions that will have your taste buds dancing with delight. Perfect for chilly evenings or cozy gatherings, this recipe is your ticket to a bowl of pure bliss. Ready to discover the secret to making this irresistible chowder? Let’s dive in!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 onion, diced
- 2 potatoes, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. If using fresh corn, shuck the corn and cut the kernels off the cob. If using frozen corn, measure out 4 cups and set aside. Dice the onion and potatoes into small, even pieces to ensure they cook uniformly.
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, add the diced onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the diced potatoes to the pot with the onions. Stir well to combine and cook for an additional 5 minutes, allowing the potatoes to soften slightly.
- Pour in the 4 cups of chicken or vegetable broth, ensuring that the potatoes and onions are fully submerged. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Allow it to simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- Once the potatoes are cooked through, add the 4 cups of corn kernels to the pot. Stir to combine and let the chowder simmer for another 5 minutes, allowing the flavors to meld together.
- After the corn has cooked, pour in 1 cup of heavy cream. Stir well to incorporate the cream into the chowder. Allow the chowder to heat through for an additional 5 minutes, but do not bring it back to a boil.
- Season the chowder with salt and pepper to taste, adjusting the seasoning as necessary to suit your preference. If you prefer a thicker chowder, you can use an immersion blender to puree a portion of the soup, then stir it back into the pot.
- Remove the chowder from heat and let it sit for a few minutes before serving. This will allow the flavors to develop further. Serve the chowder warm, garnished with fresh herbs or croutons if desired.
Tips
- Ingredient Prep: Start by preparing your ingredients ahead of time. If using fresh corn, shuck and cut the kernels off the cob for the best flavor. For frozen corn, ensure you have it ready to go for a quick assembly.
- Sautéing the Aromatics: Sauté the onions until they are translucent and fragrant; this step builds a flavorful base for your chowder. Don’t rush this process!
- Simmering for Flavor: Allow the potatoes to simmer until tender. This not only ensures they cook evenly but also helps them absorb the delicious broth, enhancing the overall taste.
- Creamy Consistency: When adding the heavy cream, stir gently to incorporate it without boiling. This keeps the chowder creamy and prevents curdling.
- Adjusting Thickness: For a thicker chowder, use an immersion blender to puree a portion of the soup. This adds a lovely texture while still leaving some chunks for heartiness.
- Season to Taste: Don’t forget to taste and adjust the seasoning! A little extra salt and pepper can elevate the flavors, so trust your palate.
- Garnishing: Serve your chowder warm, garnished with fresh herbs or croutons for an added crunch and visual appeal.
- Make Ahead: This chowder tastes even better the next day, so consider making a batch in advance. Just reheat gently before serving!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 40mg
