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Quick & Easy 30-Minute Corn Chowder Recipe
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Quick & Easy 30-Minute Corn Chowder Recipe
Welcome to a delightful journey into the world of quick and easy 30-minute corn chowder. Imagine a creamy, hearty soup bursting with the flavors of fresh corn, savory spices, and a hint of smokiness. This recipe is a lifesaver when you crave a comforting meal but are short on time. Let’s explore how to create this soul-warming dish effortlessly.
Why You’ll Love This Recipe
Here are some compelling reasons why this quick 30-minute corn chowder recipe will become your go-to favorite:
• It’s a perfect blend of flavors and textures in every spoonful
• Requires minimal ingredients, making it budget-friendly
• Versatile – you can customize it with your favorite toppings
• Ideal for busy weeknights or lazy weekends
Ingredients
To whip up this easy homemade corn chowder, you’ll need:
• 4 cups fresh or frozen corn kernels
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 cup diced potatoes
• 1 cup diced carrots
• 1 cup diced celery
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup coconut milk (for dairy-free option)
Step-by-Step Instructions
1. In a large pot, sauté the onion and garlic until fragrant.
2. Add the corn, potatoes, carrots, and celery. Cook for a few minutes.
3. Pour in the vegetable broth and season with smoked paprika, salt, and pepper.
4. Simmer until the vegetables are tender, about 20 minutes.
5. Stir in the coconut milk for a creamy finish.
6. Adjust seasoning if needed and serve hot.
Extra Serving Suggestions
For an extra touch of flavor and presentation, consider these serving suggestions:
• Top with crispy bacon bits or crumbled tortilla chips
• Garnish with fresh cilantro or green onions
• Serve with a side of warm crusty bread or cornbread
Extended Variations
Experiment with these variations to suit your taste preferences:
• Add diced chicken or shrimp for a protein boost
• Spice it up with a dash of hot sauce or chili flakes
• Incorporate seafood like shrimp or crab for a luxurious twist
Pro Tips for Success
• Use fresh corn when in season for the best flavor
• Blend half of the soup for a thicker consistency
• Make a double batch and freeze for future quick meals
FAQ
1. Can I use canned corn instead of fresh? Yes, canned corn works well too.
2. Is it necessary to blend the soup? Blending is optional, depending on your preference for texture.
3. How long can I store leftovers? Refrigerate in an airtight container for up to 3 days.
4. Can I substitute regular milk for coconut milk? Yes, feel free to use dairy or non-dairy milk of your choice.
5. Can I make this recipe in an Instant Pot? Absolutely, adjust the cooking time accordingly.
6. Is this recipe gluten-free? Yes, it is naturally gluten-free.
7. How can I make this corn chowder spicy? Add cayenne pepper or diced jalapeños for heat.
8. Can I freeze this soup? Yes, freeze in airtight containers for up to 3 months.
9. What herbs go well with corn chowder? Thyme, parsley, or chives are excellent choices.
10. How can I make this recipe vegan? Simply use vegetable broth and coconut milk.
Conclusion
In conclusion, this quick 30-minute corn chowder recipe is a game-changer for busy days when you crave a wholesome, flavorful meal without spending hours in the kitchen. With simple ingredients and easy steps, you can enjoy a bowl of creamy corn goodness in no time. Get creative with toppings and variations to make this recipe your own. Try it today and savor the comforting taste of homemade corn chowder!
Quick & Easy 30-Minute Corn Chowder Recipe
Servings
4
Prep time
10 minutes
Cooking time
20 minutes
Calories
285 kcal
A delightful and creamy corn chowder bursting with the flavors of fresh corn, savory spices, and a hint of smokiness. This easy homemade soup is perfect for a quick and comforting meal.
Cook Mode
Keep the screen of your device on
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup coconut milk
Directions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the corn, potatoes, carrots, and celery. Cook for a few minutes.
- Pour in the vegetable broth and season with smoked paprika, salt, and pepper.
- Simmer until the vegetables are tender, about 20 minutes.
- Stir in the coconut milk for a creamy finish.
- Adjust seasoning if needed and serve hot.
Nutrition Facts
Calories:
285
Fat:
10.4
Carbohydrates:
47.6
Protein:
5.8
Sodium:
780
Fiber:
6.2
Sugar:
11.4
