Recipe for Corn Chowder without Cream
Super rich and creamy corn chowder without a drop of cream.
Ingredients
- 2 Tbsp butter (good quality)
- 2 Tbsp extra virgin olive oil
- 1 large onion (diced)
- 2 celery stalks (chopped)
- 3 Tbsp all-purpose flour
- 3 cups chicken stock (or vegetable stock)
- 1 ½ cups milk
- 2 potatoes (medium to large, diced into bite sized pieces)
- 2 cups corn (fresh or frozen, preferably organic-leftover works)
- ⅛ tsp Kosher salt (or sea salt)
- ⅛ tsp pepper (freshly ground)
Instructions
- Heat the butter and oil in a large pot. Add the onion and celery and sauté over medium high heat for about 7 minutes, before adding the flour.
- Stir vigorously so that the flour cooks, but doesn’t brown, for about 4 minutes. Begin adding the stock a little at a time, while continuing to stir until all the liquid has been added.
- Then add the milk and stir well. Next, add the diced potatoes and 1 teaspoon of salt, and allow to simmer for about 8 minutes, stirring often, before adding the corn.
- Simmer for an additional 8 to 10 minutes or until the potatoes are cooked.
- Now for the trick to thicken and improve the overall flavor of this chowder: puree about a cup or so and return to the pot.
- Taste, adding salt if necessary and some black pepper. Serve hot.
Notes
- Nutrition info is for 4 servings.
Nutrition
Serving: 1 bowl | Calories: 423kcal | Carbohydrates: 53g | Protein: 13g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 419mg | Potassium: 1007mg | Fiber: 5g | Sugar: 13g | Vitamin A: 537IU | Vitamin C: 28mg | Calcium: 145mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a review by clicking on the RATE button above in the purple header or share a photo and tag @ChristinasCucina on Instagram!