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Easy Corn Chowder Recipe With Half And Half

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Description

Corn chowder is a hearty and comforting soup that is perfect for chilly nights. It is also an easy and affordable meal that can be made with ingredients that you might already have in your pantry. This version of corn chowder uses half and half to make it creamy and comforting.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredient

  • 4 cups of corn kernels (fresh or frozen)
  • 3 cups of chicken broth
  • 1 cup of half and half
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 potatoes, diced
  • 1 teaspoon of thyme
  • 1 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 2 tablespoons of butter

Equipment

  • Dutch oven or large pot
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Melt the butter in a Dutch oven or large pot over medium heat.
  2. Add the onions and garlic and sauté for 2-3 minutes until the onions are translucent.
  3. Add the diced potatoes, thyme, salt, and pepper. Stir to combine.
  4. Add the chicken broth and bring to a boil.
  5. Reduce the heat to medium-low and let the soup simmer for 15-20 minutes until the potatoes are tender.
  6. Add the corn kernels and half and half to the soup. Stir to combine.
  7. Let the soup simmer for an additional 10-15 minutes until the corn is cooked through and the soup is heated through.
  8. Use an immersion blender or transfer the soup to a blender to puree it until it is smooth and creamy.
  9. Return the soup to the pot and reheat if necessary.
  10. Serve hot with crusty bread or crackers.

Notes

This recipe can be easily adapted to be vegetarian by using vegetable broth instead of chicken broth. You can also add additional vegetables such as bell peppers, carrots, or celery to the soup for more flavor and nutrients.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 231
  • Protein: 7g
  • Fat: 9g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Sugar: 6g
  • Sodium: 763mg

Recipes FAQ

Can I use canned corn instead of fresh or frozen corn?

Yes, you can use canned corn instead of fresh or frozen corn. Just be sure to drain and rinse the corn before adding it to the soup.

Can I use heavy cream instead of half and half?

Yes, you can use heavy cream instead of half and half. Just keep in mind that heavy cream has a higher fat content than half and half, so the soup will be richer and more decadent.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time and reheat it when you are ready to serve. Just be sure to store it in an airtight container in the refrigerator for up to 3 days.

Recipe Tips

  • If you don't have an immersion blender, you can transfer the soup to a blender in batches to puree it until it is smooth and creamy.
  • For a spicier version of this recipe, add a diced jalapeño or red pepper flakes to the soup.
  • For a heartier version of this recipe, add cooked bacon or ham to the soup.
  • For a creamier version of this recipe, add more half and half or heavy cream to the soup.

Enjoy this easy and comforting corn chowder recipe with half and half!


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