Corn and Cheese Chowder
4 servings
60 minutes
Corn and cheese chowder is a cozy dish of Russian cuisine that combines the creaminess of dairy, the richness of bacon, and the sweetness of corn. This soup has a velvety texture, and the melted cheese gives it a special creamy flavor. The origins of such chowders trace back to traditional village recipes where housewives used simple and accessible ingredients to create hearty and aromatic dishes. The chowder is served in bread that absorbs its flavor notes and becomes part of the gastronomic pleasure. It is perfect for cold evenings, warming you up and filling you with comfort. This dish can be served as a standalone treat or accompanied by fresh herbs and vegetables.
1
In a large skillet, melt the butter. Sauté the onion and bacon until golden.
- Butter: 4 tablespoons
- Spring onion: 1 piece
- Bacon: 3 pieces
2
Add finely chopped pepper.
- Fresh bell pepper: 3 pieces
3
Add the corn and simmer for a while longer.
- Canned sweetcorn: 1 jar
4
Add the flour, then pour in the broth. Let it sit for a couple of minutes.
- Wheat flour: 0.3 glass
- Broth (stock): 3 glasss
5
Pour the mixture of cream and milk (you can use just milk). Leave it on low heat for 10-15 minutes. Add finely chopped onion.
- Milk: 1 glass
- Cream: 1 glass
- Spring onion: 1 piece
6
Let the soup thicken.
7
Add grated cheese. Salt it. Pepper it. Cover with a lid and let it sit for a while.
- Grated cheese: 150 g
8
Take the bread. Remove all the soft part from the bread. Pour the soup.
- White bread: 1 piece
