Corn Chowder

Ingredients

• 4 cups fresh corn kernels (approximately 6 ears of corn)
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper, to taste
• Optional garnishes: chopped chives, crumbled bacon, shredded cheese

Directions

• Shuck the corn and remove the kernels from the cob using a sharp knife. Set aside.
• Melt the butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
• Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
• Add the corn kernels to the pot and cook for 5 minutes. Pour in the heavy cream and stir to combine. Let the chowder simmer for another 10 minutes to allow the flavors to meld.
• Season the chowder with fresh thyme, salt, and pepper to taste. Adjust the seasoning as needed.
• Ladle the corn chowder into bowls. If desired, garnish with chopped chives, crumbled bacon, or shredded cheese before serving.

Additional notes

Storage and Reheating

To store corn chowder, they should allow it to cool to room temperature before transferring it into an airtight container. They can refrigerate it for up to 3 days or freeze it for up to 3 months. For reheating, they should thaw frozen chowder in the refrigerator overnight if possible. They can reheat it on the stove over medium heat, stirring occasionally until heated through. If the chowder thickens upon reheating, they can thin it with a bit of broth or milk.

Variations

For a vegetarian version of corn chowder, they can substitute vegetable broth for chicken broth. To add a smoky flavor, they might include a diced chipotle pepper in adobo sauce during the cooking process. For a seafood twist, they could add shrimp or crabmeat towards the end of cooking, allowing it to simmer just until the seafood is cooked through.

Serving Suggestions

Corn chowder pairs wonderfully with a variety of sides. They can serve it with crusty bread or a grilled cheese sandwich for a satisfying meal. For a lighter option, a simple green salad with a vinaigrette dressing complements the richness of the chowder. They might also consider serving it in a bread bowl for an extra touch of comfort and presentation.