Recipe for Corn Chowder without Cream
User Reviews
4.9
Recipe for Corn Chowder without Cream
Description
The Recipe for Corn Chowder without Cream combines butter and olive oil to sauté onions and celery until softened, then uses flour to create a roux that thickens the broth. Gradually added chicken or vegetable stock and milk form the base, while diced potatoes provide substance and corn adds sweetness and texture. Pureeing part of the chowder lends a creamy feel without using dairy cream, making the consistency richer and more cohesive. Seasoned with kosher salt and freshly ground black pepper, this chowder balances mild sweetness and savoriness with a velvety mouthfeel achieved through the cooking technique.
The chowder is served hot, ideal for a hearty lunch or dinner. It accommodates fresh or frozen corn, allowing flexibility based on availability. The combination of aromatic vegetables and pureed potatoes supports the overall smooth yet chunky texture of the chowder, making it filling and satisfying.
In preparation, the recipe’s note clarifies it yields four servings. The method emphasizes simmering times and gradual incorporation of liquids to avoid lumps and to cook the potatoes thoroughly. The pureeing of part of the soup is a critical step to achieve thickness without cream, a practical tip for this chowder style.
Ingredients
- 2 Tbsp butter (good quality)
- 2 Tbsp extra virgin olive oil
- 1 large onion (diced)
- 2 celery chopped, stalks
- 3 Tbsp all-purpose flour
- 3 cups chicken stock (or vegetable stock)
- 1 ½ cups milk
- 2 potato medium to large, diced into bite sized pieces
- 2 cups corn (fresh or frozen, preferably organic-leftover works)
- ⅛ tsp kosher salt (or sea salt)
- ⅛ tsp black pepper freshly ground
Instructions
- Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
- Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
- Then add the milk and stir well. Next, add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
- Simmer for an additional 8 to 10 minutes or until the potatoes are cooked.
- Now for the trick to thicken and improve the overall flavor of this chowder: puree about a cup or so and return to the pot.
- Taste, adding salt if necessary and some black pepper. Serve hot.
Notes
- This recipe yields about 4 servings, suitable for a small family meal.
- Using fresh or frozen corn is acceptable, with fresh preferred for optimal flavor.
- Puree about a cup of the chowder and return it to thicken the soup, avoiding the need for cream.
- Adjust seasoning after cooking, tasting to add salt and freshly ground black pepper as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 423kcal | 21% |
| Carbohydrates | 53g | 18% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 31mg | 10% |
| Sodium | 419mg | 17% |
| Potassium | 1007mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 13g | 26% |
| Vitamin A | 537IU | 11% |
| Vitamin C | 28mg | 31% |
| Calcium | 145mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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