Description
Experience the warmth of Tyler Florence’s Corn Chowder, a comforting blend of sweet corn, tender potatoes, and fragrant herbs. This creamy dish transforms chilly nights into cozy gatherings filled with laughter and joy. Perfect for any occasion, it pairs beautifully with crusty bread or fresh salads, making it an unforgettable addition to your table.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium Yukon Gold potatoes (peeled and diced)
- 1 medium onion (diced)
- 3 garlic cloves (minced)
- 2 cups heavy cream
- 4 cups low-sodium vegetable broth
- 4 slices bacon (optional)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- Salt and pepper to taste
Instructions
- Prepare the corn by husking and removing the kernels from the cobs. Dice the onions and peel the potatoes into bite-sized pieces.
- In a large pot over medium heat, cook bacon until crispy (if using). Remove bacon and sauté onions in the rendered fat until soft.
- Add minced garlic and corn kernels; cook for about 3-5 minutes until corn brightens.
- Pour in vegetable broth and add diced potatoes. Bring to a boil, then reduce heat to simmer for about 15 minutes until potatoes are tender.
- Stir in heavy cream, season with salt and pepper, and add thyme leaves. Serve hot, garnished with crispy bacon bits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 50mg