Creamy and Flavorful Corn Chowder (No Butter, No Flour)
Creamy and Flavorful Corn Chowder (No Butter, No Flour)
Easy Homemade Corn Chowder Recipe: No Butter, No Flour Required!
Discover how to make a delightfully smooth and sweet corn chowder using simple canned corn. This recipe is incredibly easy and perfect for anyone looking for a comforting meal or a healthy snack.
Ingredients- 1 can (approx. 15 oz) corn kernels
- 1/2 medium onion, finely chopped
- 1 medium potato, peeled and finely diced
- Cooking oil (e.g., vegetable or olive oil)
- 1/2 cup heavy cream (or whipping cream)
- 1 cup milk
- Salt to taste
- Dried parsley (for garnish)
- Grated Parmesan cheese (optional)
- Bread slices (for croutons)
Cooking Instructions
Step 1
Begin by preparing your vegetables. Finely dice the potato and onion. Cutting them into small, uniform pieces will help them cook evenly and blend into a smoother soup.
Step 2
Drain the canned corn. Briefly blanch the corn kernels in boiling water for about 30 seconds to 1 minute, then immediately drain them thoroughly in a colander. This step helps remove any ‘canned’ flavor and ensures a cleaner taste.
Step 3
Heat a generous amount of cooking oil in a pot or deep skillet over medium-low heat. Add the diced onion and potato. Sauté them gently, stirring occasionally, until the onion is translucent and the potatoes are tender and slightly golden. Don’t rush this step; cooking the vegetables thoroughly until they are almost soft will develop a richer flavor in the soup. Season lightly with salt during this process.
Step 4
Add about two-thirds of the blanched corn kernels to the pot with the sautéed vegetables and stir well. Continue to cook for another minute or two. Reserve the remaining corn for garnish and texture later.
Step 5
Transfer the sautéed vegetable and corn mixture into a blender. Add the 1 cup of milk. Blend until the mixture is completely smooth and creamy. If you don’t have a blender, a powerful immersion blender can also be used directly in the pot (ensure there’s enough liquid).
Step 6
Pour the blended mixture back into the pot. Place it over low heat and let it simmer gently. Stir frequently with a spatula to prevent sticking and ensure even cooking. Continue stirring as it heats up.
Step 7
Once the soup is gently simmering, slowly pour in the 1/2 cup of heavy cream. Stir it in well to combine. The cream adds a wonderful richness and velvety texture. If you don’t have heavy cream, you can use more milk, but the cream will yield a more luxurious result. Continue to simmer on low heat, stirring constantly.
Step 8
Now, add some of the reserved corn kernels (excluding those set aside for garnish) back into the pot. Simmer for a few more minutes. Adding these whole kernels provides a delightful textural contrast, with bursts of sweet corn in every spoonful.
Step 9
Stir in a few tablespoons of grated Parmesan cheese, if using. Taste the soup and adjust the seasoning with salt as needed. You can also add a pinch of black pepper at this stage for extra flavor.
Step 10
While the soup finishes simmering, prepare your croutons. Cut slices of bread into bite-sized cubes. Toast them in a dry pan, in the oven, or in a toaster until golden brown and crispy.
Step 11
Ladle the hot corn chowder into serving bowls. Garnish generously with the reserved corn kernels, the crispy croutons, and a sprinkle of dried parsley. For an extra kick, add a crack of black pepper to your liking.
