Heritage Corn Chowder

Name: Heritage Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 tbsp unsalted butter; 1 large onion, finely chopped; 2 cloves garlic, minced; 4 cups fresh corn kernels (from about 6 ears of corn); 2 large russet potatoes, peeled and diced; 4 cups chicken broth; 1 cup heavy cream; 1 tsp salt; 1/2 tsp freshly ground black pepper; 1/4 tsp smoked paprika; 2 tbsp fresh parsley, chopped; Cooked bacon crumbles, for garnish (optional)

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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Heritage Corn Chowder is a nostalgic nod to comfort food, brimming with the sweetness of fresh corn and the creaminess of potatoes. Perfect for cool evenings, this dish combines simplicity with hearty warmth, making it a delightful staple for your table.

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Ingredients for Heritage Corn Chowder

Butter forms the base, giving the chowder a rich flavor and smooth texture. Onion adds a sweet, aromatic depth, while garlic brings a subtle warmth to the dish. The star of the show, corn kernels, offer natural sweetness and a delightful crunch. Russet potatoes lend their creamy starchiness, thickening the chowder and adding heartiness. Chicken broth serves as a flavorful liquid base, enriched with heavy cream for sumptuous creaminess. Seasonings like salt, pepper, and smoked paprika enhance the flavors, with parsley adding a fresh, bright finish. Optional bacon crumbles provide a savory, crispy touch.

Tips & Tricks

Use fresh corn when possible for the best flavor, but frozen corn can work in a pinch.
If you prefer a thicker chowder, mash some of the potatoes with a fork before adding the cream.
Consider adding a dash of cayenne pepper for a spicy kick.

Serving Suggestions

This chowder pairs wonderfully with a crusty loaf of sourdough bread or a simple mixed green salad. For a wine pairing, try a lightly oaked Chardonnay to complement the creamy texture.

Frequently Asked Questions

Can I make this chowder vegetarian?: Absolutely! Swap out the chicken broth for vegetable broth and skip the bacon garnish.
How can I store leftovers?: Store in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of broth or water if it gets too thick.

Heritage Corn Chowder Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it's sizzling, toss in the chopped onion and minced garlic. Stir them around for about five minutes until the onion looks translucent and soft. This is when your kitchen starts to smell amazing.

Next, add the corn kernels and diced potatoes into the pot. Give them a good stir and let them cook for another five minutes. This allows the corn to release some of its sugars, adding a subtle sweetness to the base.

Pour in the chicken broth, bringing the mixture to a boil. Once it's bubbling, reduce the heat and let it simmer for about 15 minutes, or until the potatoes are fork-tender. This step melds the flavors beautifully.

Now, stir in the heavy cream, salt, pepper, and smoked paprika. These additions give the chowder its creamy texture and smoky undertone. Let the chowder simmer for an additional 10 minutes to thicken slightly.

Taste and tweak the seasoning if necessary, then stir in the chopped parsley just before serving. This adds a fresh pop of color and flavor.

Why You'll Love This Recipe

Utilizes fresh, seasonal corn for peak flavor.
Rich, creamy texture that's satisfying and filling.
Easy to customize with your favorite toppings.
Simple preparation with pantry and fridge staples.

Ingredients

4 tbsp unsalted butter

1 large onion, finely chopped

2 cloves garlic, minced

4 cups fresh corn kernels (from about 6 ears of corn)

2 large russet potatoes, peeled and diced

4 cups chicken broth

1 cup heavy cream

1 tsp salt

1/2 tsp freshly ground black pepper

1/4 tsp smoked paprika

2 tbsp fresh parsley, chopped

Cooked bacon crumbles, for garnish (optional)

Step-by-step Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent, about 5 minutes.

2. Stir in the corn kernels and diced potatoes, cooking for another 5 minutes.

3. Pour in the chicken broth, bring to a boil, then reduce heat and let simmer for 15 minutes, or until the potatoes are tender.

4. Add the heavy cream, salt, pepper, and smoked paprika, stirring well to combine. Simmer for an additional 10 minutes.