Corn Chowder
6 servings
60 minutes
Corn chowder is a vibrant representative of American cuisine, traditionally warming on cool days. Its history dates back to colonial times when early settlers used corn as the base for many dishes. This thick, aromatic soup combines the tender texture of potatoes, the sweetness of corn, and a hint of thyme's spice. Sautéed onions and bell peppers add a rich flavor, while milk gives it a smooth and velvety consistency. Served hot, sprinkled with black pepper, it can be accompanied by crusty bread. This chowder is perfect for cozy family dinners, offering simplicity in preparation and a richness of flavor that lingers in memory.
1
Peel the potatoes and cut them into large sticks, chop the onion, remove the seeds from the bell pepper and dice it finely.
- Potato: 3 pieces
- Onion: 1 piece
- Sweet pepper: 1 piece
2
Heat the oil in a pan, sauté the onion, bell pepper, and thyme over medium heat for 5 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 1 piece
- Sweet pepper: 1 piece
- Thyme: 0.5 teaspoon
3
Transfer the fried onions with peppers to a pot, pour in the milk, add potatoes and 4 cups of water, bring to a boil, then reduce the heat and cook covered for 10 minutes.
- Onion: 1 piece
- Sweet pepper: 1 piece
- Milk: 500 ml
- Potato: 3 pieces
4
Then add corn, season with salt and pepper, bring to a boil, and cook for another 3 minutes.
- Canned corn: 400 g
- Salt: 2 teaspoons
- Ground black pepper: 0.5 teaspoon
5
If you don't have a blender, you can skip this step. Pour half of the pot's contents into the blender, puree it, and then return it to the pot.
6
Add the green beans to boiling water, cook for 5 minutes, then drain.
- Green beans: 250 g
7
Add beans to the pot with soup, bring to a boil, turn off the heat. Serve the chowder sprinkled with black pepper.
- Green beans: 250 g
- Ground black pepper: 0.5 teaspoon