Mohamed Shili This delicious corn chowder, inspired by Paula Deen, is a quick and easy meal that’s perfect for busy weeknights. Creamy, comforting, and packed with fresh vegetables, it’s a nutritious dish you can whip up with simple pantry staples. Customize it with your favorite toppings for a cozy, satisfying bowl that everyone will love!
Recipe Ingredients:
- 2 teaspoons canola oil
- 1 onion, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 3 scallions
- 1 pound new potatoes, coarsely chopped
- 2 cups fresh or frozen corn kernels (10 ounces), thawed if frozen
- ½ teaspoon Salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 cup 1% milk
- ½ cup shredded low-fat sharp Cheddar cheese
How To Make Corn Chowder Recipe ?
- Heat the oil and sauté vegetables: In a large pot or Dutch oven, heat the canola oil over medium heat. Add the onion, red bell pepper, green bell pepper, and the coarsely chopped white and light green parts of the scallions. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add potatoes, corn, and seasonings: Add the potatoes, half of the corn, 2 cups (480 ml) of water, salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for 10–15 minutes or until the potatoes are tender.
- Prepare the corn-milk puree: While the soup is simmering, blend the remaining corn with the milk in a blender until smooth. This creates a creamy base for the soup.
- Combine and finish cooking: Stir the corn-milk puree into the soup. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
- Garnish and serve: Finely chop the reserved dark green parts of the scallions (spring onions). Ladle the soup into bowls and sprinkle the shredded Cheddar cheese and chopped scallions on top just before serving.
Recipe Tips:
- Use Fresh Corn for Best Flavor: If you can, use fresh corn instead of frozen or canned for a sweeter, more vibrant taste. Simply cut the kernels off the cob and add them to the recipe.
- Don’t Overcook the Vegetables: Cook the onions and peppers just until soft to keep their flavor fresh and texture slightly crisp. Overcooking can make the soup taste flat.
- Blend the Corn-Milk Mixture Until Smooth: Make sure the corn-milk puree is completely blended to create a creamy base without lumps. A high-speed blender works best for this.
- Season Gradually: Start with the recommended amounts of salt, pepper, and cayenne, but taste as you go. Adjust the spices to your preference for the perfect balance of flavors.
- Serve Immediately for Maximum Freshness: The soup is best enjoyed hot and fresh. If you need to store leftovers, reheat gently to avoid overcooking and losing the creamy texture.
How To Store Leftovers
- Refrigerate: First, let the leftover corn chowder cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Freeze: Allow the corn chowder to cool completely, then pour it into a freezer-safe container, leaving some room for expansion. Freeze for up to 2 months. To thaw, transfer the container to the refrigerator overnight.
- Reheat: Transfer a portion of corn chowder to a microwave-safe bowl. Heat on medium power for 2–3 minutes, stirring every minute, until warmed evenly
Nutrition Facts
- Calories: 499 kcal
- Total Fat: 40 g
- Saturated Fat: 25 g
- Cholesterol: 120 mg
- Sodium: 867 mg
- Potassium: 490.5 mg
- Total Carbohydrate: 32 g
- Dietary Fiber: 2.5 g
- Sugars: 7.3 g
- Protein: 6.8 g
Check out More Recipes:
Paula Deen Corn Chowder
Description
This delicious corn chowder, inspired by Paula Deen, is a quick and easy meal that’s perfect for busy weeknights. Creamy, comforting, and packed with fresh vegetables, it’s a nutritious dish you can whip up with simple pantry staples. Customize it with your favorite toppings for a cozy, satisfying bowl that everyone will love!
Ingredients
Instructions
- Heat the oil and sauté vegetables: In a large pot or Dutch oven, heat the canola oil over medium heat. Add the onion, red bell pepper, green bell pepper, and the coarsely chopped white and light green parts of the scallions. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
- Add potatoes, corn, and seasonings: Add the potatoes, half of the corn, 2 cups (480 ml) of water, salt, black pepper, and cayenne pepper. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for 10–15 minutes or until the potatoes are tender.
- Prepare the corn-milk puree: While the soup is simmering, blend the remaining corn with the milk in a blender until smooth. This creates a creamy base for the soup.
- Combine and finish cooking: Stir the corn-milk puree into the soup. Cook for an additional 5 minutes, stirring occasionally, until the soup is heated through and slightly thickened.
- Garnish and serve: Finely chop the reserved dark green parts of the scallions (spring onions). Ladle the soup into bowls and sprinkle the shredded Cheddar cheese and chopped scallions on top just before serving.
Notes
- Use Fresh Corn for Best Flavor: If you can, use fresh corn instead of frozen or canned for a sweeter, more vibrant taste. Simply cut the kernels off the cob and add them to the recipe.
- Don’t Overcook the Vegetables: Cook the onions and peppers just until soft to keep their flavor fresh and texture slightly crisp. Overcooking can make the soup taste flat.
- Blend the Corn-Milk Mixture Until Smooth: Make sure the corn-milk puree is completely blended to create a creamy base without lumps. A high-speed blender works best for this.
- Season Gradually: Start with the recommended amounts of salt, pepper, and cayenne, but taste as you go. Adjust the spices to your preference for the perfect balance of flavors.
- Serve Immediately for Maximum Freshness: The soup is best enjoyed hot and fresh. If you need to store leftovers, reheat gently to avoid overcooking and losing the creamy texture.
Paula Deen Corn Chowder
