Boston Corn chowder
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 jalapeños
Servings: 4 servings
Ingredients
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cups corn
- 1 white or yellow onion chopped
- 1 potato diced
- 1 jalapeno minced
- ⅓ cup carrots diced
- 1 tbsp garlic minced
- 2&½ cups veggie broth
- ½ cup heavy whipping cream or heavy cream
- corn starch slurry 1 tsp corn starch + 3 tsp water
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh or dried parsley chopped
Addtional Garnishes
- sharp yellow cheddar cheese
- scallions
- cilantro
Instructions
- 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.
- 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.
- 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!
Notes
- If you don't have fresh corn, use canned sweet corn over frozen.
- You can add bacon to this if you like.
- If you don't have heavy whipping cream you can always add milk instead but just double up on the corn starch slurry.