Thick and creamy and superbly delicious Corn Chowder is a wonderful way to drive the post festivities blues!
A very Happy New Year 2017 from Progna and the A Whiff of Spice family.
Eons ago when I was “young and restless”, New Year’s Eve Party used to be pretty wild. One time I crashed at my friends’ place, after once such crazy party. Woke up with the worst kind of hangover. Her Mom was visiting and she made us a big bowl of a thick, slightly grainy yellow something with loads of bacon. While I refused to consume the suspicious looking, pasty yellow grub, my friend swore it was the best hangover cure. It was superbly delish and my hangover was gone in an hour.
That my friend was the magical Corn Chowder, a recipe that I am so excited to share with you all.
Though I haven’t had a hangover, in a long long time, the Corn Chowder has become a January thing for us. Thick, creamy and cozy, it engulfs you in its comforting warmth. Perfect for cold, snowy days.
It freezes well, so make sure to make a big batch. Bacon is pretty synonymous with my version of Corn Chowder. But is is equally delicious without it. I have listed bacon as an optional ingredient, so that my vegetarian friends can enjoy this wonderful chowder too.
Now on to the recipe
Recipe for Corn Chowder
- Corn Kernels – 4 cups ( I used frozen corn kernels, thawed)
- Onion – 1, largish one, diced,
- Garlic – 2 fat cloves, minced
- Smoked Paprika – 1 tsp
- Dried Thyme – 1/2 tsp
- Water / Vegetable broth/Chicken broth – 1 cup
- Regular or Almond Milk – 2 cups (use half and half for a creamier, richer version)
- Olive oil – 2 tablespoons
- Salt and pepper to taste
- few dashes of hot sauce, jalapeno slices, a fistful of crumbled bacon as optional garnish
How to make it
- In a large stock pot, heat the olive oil on medium high heat.
- Add the diced onion and mined garlic and saute, till the raw flavor of the garlic is gone and the onion have softened. Add the dried thyme and the smoked paprika too while sauteing.
- Next tip in the corn kernels along with salt and pepper.
- Add a cup of water or veg or chicken broth and bring it to a boil. Once it has reached the boiling point, reduce the heat and let it simmer, till the corn is softened.
- Using a stick blender or a food processor, puree the entire content of the pot along with a cup of milk. I You can make a fine smooth puree or leave it coarse for a little texture. I prefer slightly coarse puree.
- Return the pureed soup to heat and add the final cup of milk and let it simmer till it’s thick. Taste and adjust the seasoning.
- Serve hot with a fistful of crumbled bacon, a splash of hot sauce and jalapeno slices. (optional)
Variation
- You can make a lighter version by substituting half of the milk with chicken or vegetable broth.
- During the warmer months, instead of frozen kernel, use grilled fresh corn on the cob. The smokey flavor is mind blowing.
Time has changed. High carb, salty food is no longer recommended for hangover cures. I wouldn’t suggest either. But this Corn Chowder is highly recommended for cold and snowy evenings. Did I I mention, it insanely delicious too?
Have a wonderful Year ahead!
- Corn Kernels – 4 cups ( I used frozen corn kernels, thawed)
- Onion – 1, largish one, diced,
- Garlic – 2 fat cloves, minced
- Smoked Paprika – 1 tsp
- Dried Thyme – 1/2 tsp
- Water / Vegetable broth/Chicken broth – 1 cup
- Regular or Almond Milk – 2 cups (use half and half for a creamier, richer version)
- Olive oil – 2 tablespoons
- Salt and pepper to taste
- few dashes of hot sauce, jalapeno slices, a fistful of crumbled bacon as optional garnish
- In a large stock pot, heat the olive oil on medium high heat.
- Add the diced onion and mined garlic and saute, till the raw flavor of the garlic is gone and the onion have softened. Add the dried thyme and the smoked paprika too while sauteing.
- Next tip in the corn kernels along with salt and pepper.
- Add a cup of water or veg or chicken broth and bring it to a boil. Once it has reached the boiling point, reduce the heat and let it simmer, till the corn is softened.
- Using a stick blender or a food processor, puree the entire content of the pot along with a cup of milk. I You can make a fine smooth puree or leave it coarse for a little texture. I prefer slightly coarse puree.
- Return the pureed soup to heat and add the final cup of milk and let it simmer till it’s thick. Taste and adjust the seasoning.
- Serve hot with a fistful of crumbled bacon, a splash of hot sauce and jalapeno slices. (optional)
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