Corn Chowder Recipe
Cup 6.00 | Bowl 8.00 creamy corn chowder with potato and served with oyster crackers on side. we proudly serve Kettle Cuisine.
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Ingredients
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Base Ingredients
Seasoning
Garnish
Method
Preparation
- 1
- 2
Prep the Corn
If using fresh corn, cut the kernels off the cob. If using frozen corn, measure out the required amount.
Cooking
- 3
Sauté the Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent (about 5 minutes).
- 4
Add Potatoes and Broth
Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 10 minutes, or until the potatoes are tender.
- 5
Incorporate Corn and Seasonings
Add the corn kernels, salt, black pepper, thyme, and paprika to the pot. Simmer for another 5-7 minutes.
- 6
Blend the Chowder
Using an immersion blender, blend the chowder until desired consistency is reached. You can leave some chunks of potato and corn for texture.
- 7
Add Cream
Stir in the heavy cream and let the chowder heat through, about 2-3 minutes.
