| Creamy Corn Chowder |
This easy corn chowder showcases the sweet flavors of summer corn... |
soup, chowder, corn, comfort food, vegetarian |
{"title":"Creamy Corn Chowder","description":"This easy corn chowder showcases the sweet flavors of summer corn, perfect year-round with fresh or frozen corn.","prep_time":"15 mins","cook_time":"25 mins","total_time":"40 mins","servings":"4 servings","tags":["soup","chowder","corn","comfort food","vegetarian"],"notes":"Frozen corn can be used instead of fresh corn. Puree two cups of frozen corn with the milk, and add the rest to the soup later for a fresher taste. For a rich pairing, consider serving with a full-bodied Chardonnay.","full_ingredient_list":["2 tablespoons butter","4 scallions, chopped (white and green parts separated)","1 red bell pepper, chopped","4 ribs celery, chopped","1 pound boiling potatoes, peeled and diced","4 cups fresh corn kernels, divided","1 bay leaf","1 (32-ounce) can low-sodium chicken broth","2 cups milk","2 teaspoons kosher salt","1\/4 teaspoon freshly ground black pepper","Sour cream (optional, for serving)"],"components":[{"name":"Corn Chowder Base","ingredients":[{"name":"butter","quantity":"2 tablespoons","preparation_notes":"melted in pan","substitutions":["olive oil"]},{"name":"scallions","quantity":"4","preparation_notes":"chopped, white bulbs separated from green tops","substitutions":["shallots"]},{"name":"red bell pepper","quantity":"1","preparation_notes":"chopped","substitutions":["green bell pepper"]},{"name":"celery","quantity":"4 ribs","preparation_notes":"chopped","substitutions":["fennel"]},{"name":"boiling potatoes","quantity":"1 pound","preparation_notes":"peeled and diced","substitutions":["russet potatoes"]},{"name":"corn kernels","quantity":"4 cups","preparation_notes":"divided, fresh or frozen","substitutions":["canned corn"]},{"name":"bay leaf","quantity":"1","preparation_notes":"","substitutions":[]},{"name":"low-sodium chicken broth","quantity":"32-ounce can","preparation_notes":"","substitutions":["vegetable broth"]},{"name":"milk","quantity":"2 cups","preparation_notes":"","substitutions":["cream"]},{"name":"kosher salt","quantity":"2 teaspoons","preparation_notes":"","substitutions":[]},{"name":"black pepper","quantity":"1\/4 teaspoon","preparation_notes":"freshly ground","substitutions":[]}],"tools_and_equipment":["large saucepan","blender or food processor"],"instructions":[{"step_number":1,"description":"Melt butter in a large saucepan over moderately low heat, then add scallion bulbs, red bell pepper, and celery. Cook, stirring occasionally, until vegetables soften, about 10 minutes.","tips":"Saute vegetables gently to prevent burning."},{"step_number":2,"description":"Add potatoes, 2 cups of corn, bay leaf, broth, and salt. Bring to a boil, then reduce heat and simmer for about 15 minutes.","tips":"Ensure potatoes are cut into even pieces for uniform cooking."},{"step_number":3,"description":"In a blender or food processor, puree the remaining 2 cups of corn with the milk until smooth.","tips":"Blend until the mixture is creamy."},{"step_number":4,"description":"Stir the corn puree into the soup along with black pepper. Simmer until slightly thickened, about 5 to 10 minutes.","tips":"Adjust seasoning if needed."},{"step_number":5,"description":"Remove the bay leaf and stir in scallion greens before serving. Add a dollop of sour cream if desired.","tips":"Serve hot and enjoy with optional toppings."}]}]} |
