As the weather gets cooler, I naturally begin to crave soups and stews. At my husband’s urging, I decided to make some corn chowder. It came out tasting delicious with a hint of heat due to leaving the seeds in the jalapenos. This chowder had a bit more liquid than I would’ve liked — I was really looking forward to a thick, chunky chowder. While the taste was spot on, the next time I make this, I’ll use less chicken stock (at least 1 cup less). This is such an easy recipe to make because you can add whatever vegetables you like and tweak the liquid based on the consistency you want. We ate this chowder with fresh olive bread that soaked up the broth nicely. Also, I used frozen corn since fresh corn is at the end of its peak. If you don’t use fresh corn, be sure to use frozen rather than canned. Canned vegetables and fruits should be your last option after fresh and frozen (respectively). They have less nutrients and more added preservatives and sodium. Feel free to make this chowder in your slow cooker as well, just be sure to sauté your vegetables beforehand so they soften up a bit. Enjoy!
- 3-4 tbsp olive oil
- 2 cups diced onions
- 2 large carrots, diced
- 2 jalapenos, diced (seed removed for less heat)
- 1 lb small potatoes, peeled and diced
- 5 cups reduced-sodium chicken broth (3 1/2 – 4 cups for thicker chowder)
- 2 fresh thyme sprigs
- 3 cups corn (fresh or frozen)
- 1 1/2 cups heavy cream
- 1 teaspoon fine sea salt
- 1 teaspoon black pepper
- Heat olive oil in a heavy stock pot and add onion, carrots, and jalapenos and cook for about 8 minutes.
- Add potatoes, broth, and thyme and simmer, covered, until potatoes are just tender, about 15 minutes.
- Add corn and cream and simmer, uncovered, 10 minutes.
- Add sea salt and pepper.
- Serve with a thick, crusty bread.