Corn chowder
4 servings
25 minutes
Corn chowder is a comforting and hearty dish from American cuisine. Its history traces back to the traditions of Native Americans who have cooked with corn for centuries. The soup's creamy texture comes from milk and potatoes, while the sweetness of corn blends with the light spiciness of thyme and the freshness of green onions. Celery adds a zesty touch, and parsley brings freshness at the end. This versatile dish is perfect for cozy family dinners, especially on cool evenings. Garnishing with chopped parsley enhances its rich flavor, turning an ordinary dinner into a small celebration of comfort.
1
Cut the leaves off the celery stalks and set them aside. Finely chop the celery and onion.
- Celery stalk: 1 piece
- Onion: 1 head
2
Heat olive oil in a medium-sized pot over medium heat. Add celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
- Olive oil: 30 ml
- Celery stalk: 1 piece
- Onion: 1 head
- Dried thyme: 0.5 teaspoon
3
Sprinkle the vegetables with flour and mix for a few more minutes.
- Wheat flour: 1 tablespoon
4
Pour in the milk, add the potatoes and bring to a boil while stirring constantly to prevent the soup from sticking to the pot. Cook until the potatoes are soft but not mushy, about 10 minutes.
- Milk: 840 ml
- Potato: 1 piece
5
Meanwhile, finely chop the celery leaves and slice the green onion into thin rings.
6
When the potatoes are soft, add corn, green onions, and celery leaves. Bring the soup back to a boil, season with salt and pepper to taste.
- Frozen corn kernels: 175 g
- Spring onion: 3 pieces
- Celery stalk: 1 piece
- Salt: to taste
- Ground black pepper: to taste
7
Serve with finely chopped parsley.
- Parsley: 15 g
