Corn Chowder Made With Half And Half
Corn chowder is a classic American dish that has been enjoyed for generations. It’s a hearty and comforting soup that’s perfect for cold winter nights or as a starter to a BBQ feast. One of the secrets to making a great corn chowder is to use half and half instead of heavy cream. This gives the soup a rich, creamy texture without being too heavy. In this article, we’ll show you how to make an unforgettable corn chowder using half and half.
Ingredients:
Here are the ingredients you will need:
- 6 ears of fresh corn or 4 cups of frozen corn
- 6 slices of bacon, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 3 cups chicken broth
- 1 cup half and half
- 2 potatoes, peeled and diced
- 2 tablespoons fresh thyme leaves, chopped
- Salt and pepper to taste
- Chopped scallions for garnish (optional)
Directions:
Follow these simple steps to make corn chowder with half and half:
- Remove the corn kernels from the ears of corn and set aside. If using frozen corn, thaw it.
- In a large pot or Dutch oven, cook the bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the onion and garlic to the pot with the bacon fat and cook until the onion is translucent, about 5 minutes.
- Add the chicken broth, half and half, potatoes, thyme, salt, and pepper to the pot. Bring to a boil and then reduce the heat to a simmer.
- Simmer for about 15 minutes or until the potatoes are tender.
- Add the corn kernels and cooked bacon to the pot and simmer for another 5 minutes.
- Taste the soup and adjust the seasoning as needed. Ladle into bowls and garnish with chopped scallions if desired.
That’s it! Your delicious corn chowder with half and half is ready to serve. This recipe makes about 6 servings.
Tips:
Here are some tips to help you make the perfect corn chowder:
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- If you like your chowder thicker, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the chowder during the last 5 minutes of cooking.
- For a smoky flavor, you can add a pinch of smoked paprika to the soup.
- If you don't have fresh thyme, you can use dried thyme. Use half as much dried thyme as fresh thyme.
Conclusion:
Corn chowder with half and half is a delicious and comforting soup that’s perfect for any occasion. Using half and half instead of heavy cream gives the soup a rich and creamy texture without being too heavy. Try this recipe today and enjoy the wonderful flavors of fresh corn and bacon in a comforting and hearty soup.
