Forget watery, bland corn chowder! This recipe delivers a luxuriously creamy, intensely flavorful bowl of summery goodness, inspired by Italian culinary traditions. We're ditching the heavy cream for a lighter, more sophisticated approach, utilizing the natural sweetness of corn and the richness of Parmesan cheese to achieve an unbelievably smooth and satisfying texture. This isn't your grandmother's corn chowder; it's a vibrant, elevated take on a classic, perfect for a light lunch or a comforting dinner. The subtle notes of garlic and herbs perfectly complement the sweetness of the corn, creating a symphony of flavors in every spoonful.
Get ready to be amazed by the simplicity and deliciousness of this recipe! This creamy corn chowder is easier to make than you think, and the step-by-step instructions will guide you through each stage, ensuring a perfect result every time. Prepare to impress your family and friends with this elegant yet approachable dish, showcasing the best of summer's bounty in a truly unforgettable way.
Tools Needed
- Soup pot
- Cutting board
- Sharp knife
- Immersion blender
Ingredients
- Butter
- Onions
- Red pepper
- Celery
- Corn (5 ears)
- Salt
- Black pepper
- Wegman's Culinary Chicken Stock: 2 cups
- Rotta
- Half and half
- Potato
- Cooked turkey or chicken Italian sausage
- Chili powder
- Parsley
- Scallions
Step-by-Step Instructions
Step 1. Sauté Vegetables and Build the Soup Base
- Melt butter in a soup pot. Add chopped onions, red pepper, and celery; sauté until softened.
- Add cooked corn kernels (from 5 ears of corn, cooked as described in tips).
- Add chicken stock (or vegetable stock/water).
- Add shredded potato to the soup pot.
Step 2. Create and Incorporate the Creamy Sauce
- In a separate bowl, whisk together rotta and half and half using an immersion blender.
- Stir in the rotta mixture and cooked sausage.
Step 3. Simmer and Season
- Simmer until thickened. Add chili powder to taste, then adjust seasoning with salt.
Step 4. Garnish and Serve
- Garnish with parsley and chopped scallions before serving.
Read more: Italian Zucchini Soup with Parmesan Croutons: A Delicious Recipe
Tips
- To cook corn: Shuck the ears, place in a pan with about an inch and a half of water, bring to a boil, then remove from heat and let it sit, covered, for 20 minutes.
- To choose fresh corn: Check the kernels at the pointed end – they should extend all the way down. The brown silk should be brown, not black.
- To store corn: Keep it unshucked in a damp paper bag in the refrigerator.
Nutrition
- Calories: approximately 400-500
- Fat: 25-35g
- Carbs: 40-50g
- Protein: 20-25g
FAQs
1. Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly well in this recipe. Just make sure to thaw it completely before adding it to the pot.
2. How can I make this chowder vegan?
Substitute the Parmesan cheese with nutritional yeast for a cheesy flavor and use vegetable broth instead of chicken broth.
This creamy corn chowder, with its vibrant flavors and effortless elegance, is the perfect dish to celebrate the bounty of summer. Enjoy this taste of Italy in every comforting spoonful, and remember to adjust seasonings to your preference for a truly personalized experience. Buon appetito!