RecipenKitchen

Recipe

Corn Chowder

1 h · Serves 4 · American

Why make it

A thick, creamy American soup packed with sweet corn and soft potatoes, with a little smoked paprika for depth. Simple pantry cooking that turns into a filling dinner.

Serves 4

You’ll need

  • 4 fresh corn cobs (or 500 g frozen or drained tinned kernel…
  • 750 ml chicken or vegetable stock, hot
  • 2 tbsp butter
  • 1 tbsp cooking oil
  • 1 large onion, finely diced
  • 2 celery stalks, finely diced
  • 1 small red capsicum, finely diced
  • 2 garlic cloves, minced

+ 9 more in the full recipe
1

Step 1 of 9

Stand each cob upright and slice off the kernels with a sharp knife. Then run the back of the knife down the bare cob to scrape out the sweet milky juices into the bowl of kernels. If using frozen or tinned corn, skip the cobs an…
2

Step 2 of 9

Put the stripped cobs in a saucepan with the hot stock. Bring to a gentle simmer and cook for 10 minutes to pull the corn flavour into the stock. Lift out and discard the cobs.
3

Step 3 of 9

While the stock simmers, melt the butter with the oil in a large pot over medium heat. Add the onion, celery and capsicum with a pinch of salt. Cook, stirring often, until soft and translucent but not browned, about 6 minutes.
4

Step 4 of 9

Stir in the garlic and cook for 30 seconds. Sprinkle over the flour and stir constantly for 1 minute so it loses its raw smell and the vegetables look coated in a pale paste.
5

Step 5 of 9

Pour in the hot stock a ladleful at a time, stirring well after each addition so no lumps form. Add the potatoes, bay leaf, thyme and paprika.

The last 4 steps are in the full recipe.

Cook’s tip

Simmering the stripped cobs in the stock adds real corn flavour, so do not skip this if you have fresh cobs.

Ready to cook?

Corn Chowder

Exact amounts, every step, timings and tips, free on RecipenKitchen.

 Get the full recipe