A Taste of Tradition: Grandmother’s Silky Corn Chowder
Growing up in a small town in New England, nothing signified the arrival of fall quite like the aroma of my grandmother’s Silky Corn Chowder wafting through our home. Every September, as the leaves turned vibrant shades of orange and gold, she would gather fresh corn from the local farmer’s market. I would help shuck the cobs, laughter bubbling between us as we shared stories of years gone by. This chowder wasn’t just a dish; it was a celebration of the harvest, a hug in a bowl, and a reminder of the simple pleasures of life.
This recipe is special—not only for its creamy texture and delightful flavor but also for the memories tied to it. It embraces the essence of American comfort food, perfect for cool autumn evenings or whenever you crave something warm and inviting. Enjoy a bowl on its own, or pair it with a crusty piece of bread for a complete meal that will surely make you feel at home.
Why You’ll Love This Silky Corn Chowder
- Comforting and Hearty: A warm embrace in a bowl that satisfies your cravings.
- Locally Sourced: Uses fresh, seasonal corn for unbeatable flavor.
- One-Pot Wonder: Easy cleanup with all ingredients cooked in just one pot.
- Family-Friendly: Kid-approved and perfect for family gatherings.
- Customizable: Easily adaptable for dietary needs.
Ingredients
- 4 cups of fresh corn kernels (approximately 6-8 ears of corn)
- 1 medium onion, diced
- 2 medium potatoes, diced
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh chives, for garnish
Step-by-Step Instructions
1. Prepare the Corn
- Shuck the corn and remove the kernels from the cob using a sharp knife.
- Set the kernels aside and reserve the cobs.
2. Sauté the Aromatics
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
3. Cook the Vegetables
- Add the diced potatoes to the pot and stir for a couple of minutes.
- Pour in the vegetable broth and add the reserved corn cobs.
- Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
4. Create the Chowder
- Remove the corn cobs after cooking.
- Stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika.
- Simmer for another 5-10 minutes until heated through and creamy.
5. Garnish and Serve
- Serve the chowder hot, garnished with fresh chives.
Tips & Variations
- Dairy-Free: Substitute heavy cream with coconut milk for a dairy-free version.
- Spicy Kick: Add diced jalapeños or a splash of hot sauce if you like a bit of heat.
- Protein Boost: Incorporate cooked bacon or shredded chicken for added texture and flavor.
Storage Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Pour cooled chowder into freezer-safe containers, leaving space for expansion, and freeze for up to 2 months.
- Reheat: Gently warm in a pot over low heat, stirring occasionally until heated.
Nutritional Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Calories per Serving: Approximately 300
- Servings: 6
Frequently Asked Questions
Q1: Can I use canned corn instead of fresh?
A1: Yes, if fresh corn isn’t available, use about 4 cups of canned corn, drained and rinsed.
Q2: Is this recipe gluten-free?
A2: Yes, all the ingredients used in this recipe are gluten-free.
Q3: How can I make this chowder spicier?
A3: Add diced jalapeños or a pinch of cayenne pepper to the dish while it simmers.
Q4: Can I add other vegetables?
A4: Absolutely! Carrots, bell peppers, or zucchini would work beautifully.
Serving Suggestions or Pairings
Pair this Silky Corn Chowder with a crisp green salad or a generous slice of homemade cornbread for a delightful meal. A chilled glass of Pinot Grigio or a hearty apple cider complements the chowder perfectly.
Final Thoughts
I hope this Silky Corn Chowder brings warmth and joy to your home just as it did for my family. Embrace the spirit of the season and share your own versions or experiences; I’d love to hear your stories! Leave a comment below and let’s keep the cooking tradition alive together.
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Grandmother’s Silky Corn Chowder
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting corn chowder made with fresh, seasonal corn and aromatic vegetables, perfect for cool autumn evenings.
Ingredients
- 4 cups fresh corn kernels (approximately 6–8 ears of corn)
- 1 medium onion, diced
- 2 medium potatoes, diced
- 2 tablespoons unsalted butter
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- Fresh chives, for garnish
Instructions
- Shuck the corn and remove the kernels from the cob using a sharp knife. Set the kernels aside and reserve the cobs.
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the diced potatoes to the pot and stir for a couple of minutes. Pour in the vegetable broth and add the reserved corn cobs. Bring to a boil, then reduce to a simmer and cook for about 15 minutes, or until the potatoes are fork-tender.
- Remove the corn cobs after cooking. Stir in the corn kernels, heavy cream, salt, black pepper, and smoked paprika. Simmer for another 5-10 minutes until heated through and creamy.
- Serve the chowder hot, garnished with fresh chives.
Notes
For a dairy-free version, substitute heavy cream with coconut milk. Add diced jalapeños for a spicy kick. Incorporate cooked bacon or shredded chicken for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg