Recipe For Corn Chowder With Evaporated Milk
When it comes to comfort food, there's nothing quite like a hearty bowl of corn chowder. This recipe for corn chowder with evaporated milk is easy to make and packed with flavor. Whether you're looking for a cozy meal on a chilly day or a way to use up some fresh corn, this recipe is sure to satisfy. Let's get started!
Ingredients:
- 4 ears of fresh corn, shucked
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 slices of bacon, chopped
- 4 cups of chicken or vegetable broth
- 1 can of evaporated milk
- 2 tablespoons of butter
- 1 teaspoon of sugar
- Salt and pepper to taste
- Chopped fresh herbs, such as parsley or chives (optional)
Instructions:
- First, remove the corn kernels from the cob. You can do this by standing the cob up on a cutting board and running a sharp knife down the length of the cob. Set the kernels aside.
- In a large pot, cook the bacon over medium heat until it's crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the chopped onion to the pot and cook until it's translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the corn kernels to the pot and stir to combine with the onions and garlic. Cook for another 5 minutes, until the corn is slightly softened.
- Add the chicken or vegetable broth to the pot and bring to a boil. Reduce the heat to low and let the soup simmer for about 10 minutes.
- Stir in the can of evaporated milk, butter, and sugar. Let the soup simmer for another 10 minutes.
- Remove the pot from the heat and use an immersion blender to puree about half of the soup. This will thicken the chowder without making it too thick. If you don't have an immersion blender, you can transfer half of the soup to a blender and puree it, then return it to the pot.
- Taste the soup and add salt and pepper as needed.
- Divide the soup into bowls and top each bowl with some of the cooked bacon and fresh herbs, if desired.
And that's it! This recipe makes about 4 servings, but you can easily double or triple the recipe if you're feeding a crowd. Serve this corn chowder with some crusty bread or crackers for a comforting and satisfying meal.