Corn soup is a typical North American dish. Although the result is actually more like a cream, it is considered a soup. It is a very creamy dish, slightly sweet and satisfying, ideal for cold days. There are many versions of this soup, as well as new Asian fusion creations that incorporate, for example, crab.
Be careful because corn soup is not a low-calorie or saturated fat dish, but from time to time it is worth indulging yourself and trying typical dishes from other countries.
Do you know what sweet corn is?
The base of this dish and what gives it its characteristic flavor is sweet corn. And this is where we are going to define this cereal a bit, because sometimes we are so used to seeing some foods that we do not give importance to their origin, and in this case, it is important.
Sweet corn is a variety of corn that arises from a (spontaneous) genetic mutation, precisely of the genes that control the conversion of sugar into starch. The result is corn with high sugar content, so its flavor is very rich, but it must be consumed in moderation as it contains almost 7 g of sugar for every 100 g of corn. That said, it is also a food rich in fiber and that gives us great amounts of vitamin D, A, and C.
Please note that this recipe is inspired by Pioneer Woman’s Corn and cheese chowder recipe with little variations.
Ingredients
- 4 tbsp. 1/2 Stick Butter
- 1 whole Onion, Chopped
- 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
- 5 ears Corn, Kernels Sliced Off
- 1/4 c. All-purpose Flour
- 3 c. Chicken Stock or Broth
- 2 c. Half-and-half
- 1 c. (heaping) Grated Monterey Jack
- 1 c. (heaping) Pepper Jack
- 1/3 c. Sliced Green Onions
- Bread Bowls
Cooking method
- Heat the oil and butter in a deep frying pan over medium heat.
- When the butter has melted, add the onion. Sauté for a few minutes then add bell peppers and cook for a couple of minutes.
- Add the corn, except for a few grains that we will set aside to decorate.
- Sprinkle the all-purpose flour over the top and stir to combine. Add the chicken broth and cook for a few minutes to thicken it. Then lower the heat to half and add half-and-half. Cover it and cook for 15 minutes.
- Now add the cheese and season with salt and pepper. Stir well to mix it well.
- Serve it hot in bread bowls. Garnish with corn kernels and green onions.
Pioneer woman corn and cheese chowder
Ingredients
- 4 tbsp butter
- 1 onion chopped
- 3 bell peppers (red, yellow, orange) finely diced
- 5 ears corn, kernels sliced off
- 1/4 cup all-purpose flour
- 3 cup Chicken Stock or Broth
- 2 cup Half-and-half
- 1 cup (heaping) Grated Monterey Jack
- 1 cup (heaping) Pepper Jack
- 1/3 cup Sliced Green Onions
Instructions
- Heat the butter in a deep frying pan over medium heat.
- When the butter has melted, add the onion. Sautéa few minutes then add bell peppers and cook for a couple of minutes.
- Add the corn, except for a few grains that we will set aside to decorate.
- Sprinkle the all-purpose flour over the top and stir to combine. Add the chicken broth and cook for a few minutes to thicken it. Then lower the heat to half and add half and half. Cover it and cook for 15 minutes.
- Now add the cheese and season with salt and pepper. Stir well to mix it well.
- Serve it hot in bread bowls. Garnish with the corn kernels and green onions.
See Also:
- Mexican Cornbread Recipe
- Chicken Corn Chowder
- Instant Pot Clam Chowder
- Gordon Ramsay Seafood Chowder
Great ❤