{"id":3236,"date":"2020-10-19T09:00:35","date_gmt":"2020-10-19T09:00:35","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=3236"},"modified":"2020-12-24T22:04:03","modified_gmt":"2020-12-24T22:04:03","slug":"boston-corn-chowder","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/boston-corn-chowder\/","title":{"rendered":"Boston Corn Chowder"},"content":{"rendered":"\n
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This creamy corn chowda is packed with flavor, and easy to customize, and I’m sure it will be your new fall favorite chowder. I can eat chowders\/soups 2-3 time a week, especially now because its “soup season”. <\/p>\n\n\n\n

I grew up Boston, MA and the word chowder was always pronounced as CHOWDA, because we never believed in pronouncing our R’s, haha. Boston is known for many amazing things and one of them is the CORN CHOWDA!! From clam chowdas to lobster, my favorite is the corn and there’s something SOO comforting about sweet summer corn and chunky potatoes, carrots and a kick of heat from the jalape\u00f1os that all comes together in this creamy chowder. <\/p>\n\n\n\n

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For this dish I used fresh frozen corn that I was flash freezed a month ago when it was in season and planned on using it for a soup dish because fresh corn makes a world of a difference rather than using frozen. If you must use frozen corn make sure you let it thaw out for 15 mins prior to cooking it and also get the sweet frozen corn. I’ve used canned corn as well in the past and would highly recommend that over frozen corn. <\/p>\n\n\n\n

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DID YOU MAKE THIS DISH?<\/h2>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram @thetableofspice<\/a> or hashtag #thetableofspice<\/a> or both! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Boston Corn chowder<\/h2>\n
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If you grew up in Boston, MA the word chowder was always pronounced like CHOWDA, because we never believed in pronouncing our R's. But if there's one thing that you can count on, when you visit Boston is the CHOWDA'S!!! From clam chowdas, lobster and my favorite corn chowda, there was something comforting about sweet summer corn and how hearty this soup was with the potatoes, carrots and a kick of heat from the jalape\u00f1os<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Appetizer, Soup<\/span><\/div>
Cuisine: <\/span>American<\/span><\/div>
Keyword: <\/span>corn chowder, corn soup, soup<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> servings<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 2<\/span> tbsp<\/span> butter<\/span><\/li>
  • 2<\/span> tbsp<\/span> olive oil <\/span><\/li>
  • 3<\/span> cups<\/span> corn <\/span><\/li>
  • 1<\/span> white or yellow <\/span> onion<\/span> chopped <\/span><\/li>
  • 1<\/span> potato <\/span> diced <\/span><\/li>
  • 1<\/span> jalapeno <\/span> minced <\/span><\/li>
  • \u2153<\/span> cup<\/span> carrots <\/span> diced <\/span><\/li>
  • 1<\/span> tbsp<\/span> garlic<\/span> minced <\/span><\/li>
  • 2&\u00bd<\/span> cups <\/span> veggie broth <\/span><\/li>
  • \u00bd<\/span> cup<\/span> heavy whipping cream or heavy cream <\/span><\/li>
  • corn starch slurry<\/span> 1 tsp corn starch + 3 tsp water <\/span><\/li>
  • \u00bd<\/span> tsp<\/span> salt <\/span><\/li>
  • \u00bd<\/span> tsp<\/span> black pepper<\/span><\/li>
  • 1<\/span> tbsp <\/span> fresh or dried parsley <\/span> chopped <\/span><\/li><\/ul><\/div>

    Addtional Garnishes <\/h4>
    • sharp yellow cheddar cheese <\/span><\/li>
    • scallions <\/span><\/li>
    • cilantro <\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • In large pot, heat up butter and olive oil. Add chopped onions, carrots, potatos and jalapenos. Cook this for 3-4 mins. Next add the corn and all the spices along with the veggie broth. Bring to a boil.<\/span><\/div><\/li>
      • Next add the heavy whipping cream while continuously stiring, once it comes to a low simmer add the corn starch slurry and cover pot with lid, lower the heat and bring everything to a simmer, about 7-10 mins. <\/span><\/div><\/li>
      • Remove 1 cup of the chowder and add to a blender; blend until smooth, add this back into the pot with the remaing chowder. Give everything a good stir and serve. Enjoy! <\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        Notes<\/h3>
          \n
        • If you don’t have fresh corn, use canned sweet corn over frozen.\u00a0<\/li>\n
        • You can add bacon to this if you like.<\/li>\n
        • If you don’t have heavy whipping cream you can always add milk instead but just double up on the corn starch slurry.\u00a0<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

          This creamy corn chowda is packed with flavor, and easy to customize, and I’m sure it will be your new fall favorite chowder. I can eat chowders\/soups 2-3 time a week, especially now because its…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1913,1910,1905],"tags":[1634,1633,616,910,1632],"class_list":["post-3236","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soups-sides-snacks","category-vegetarian","tag-boston-corn-chowda","tag-chowda","tag-corn","tag-corn-chowder","tag-corn-soup"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/3236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=3236"}],"version-history":[{"count":3,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/3236\/revisions"}],"predecessor-version":[{"id":3254,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/3236\/revisions\/3254"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=3236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=3236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=3236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}