Sweet Corn Chowder Recipe

Name: Sweet Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 garlic cloves; kosher salt, to taste; 3 tablespoons extra virgin olive oil; 2 cups pumpernickel bread (cut into 3/4-inch cubes); freshly ground black pepper, to taste; paprika, to taste; ¼ cup parmesan cheese, freshly grated; 8 tablespoons unsalted butter; 4 celery ribs, minced; 1 medium yellow onion, minced; 8 cups fresh corn kernels; 1 teaspoon curry powder; ¼ cup flour; 2 cups chicken stock; 1 cup half-and-half; 1 cup milk

Servings: persons

5 garlic cloves
kosher salt, to taste
3 tablespoons extra virgin olive oil
2 cups pumpernickel bread (cut into 3/4-inch cubes)
freshly ground black pepper, to taste
paprika, to taste
¼ cup parmesan cheese, freshly grated
8 tablespoons unsalted butter
4 celery ribs, minced
1 medium yellow onion, minced
8 cups fresh corn kernels
1 teaspoon curry powder
¼ cup flour
2 cups chicken stock
1 cup half-and-half
1 cup milk

1
Heat oven to 325.
2
Put 1 clove garlic on a cutting board and sprinkle with salt.
3
Using a knife, mince and scrape garlic against cutting board to form a paste.
4
Transfer garlic paste to a large bowl and whisk in oil.
5
Add pumpernickel cubes, season with salt, pepper, and paprika, and toss to coat; transfer to a baking sheet.
6
Bake, tossing occasionally, until toasted, about 12 minutes.
7
Transfer to a bowl and sprinkle with Parmesan; toss to coat evenly and set aside to cool.
8
Heat butter in a 6-qt.
9
pot over medium heat.
10
Mince remaining garlic and add to pot along with celery and onions, season with salt and pepper, and cook, partially covered and stirring often, until vegetables are soft but not browned, 1618 minutes.
11
Add corn and curry powder and cook, stirring occasionally, until corn is soft and fragrant, 1820 minutes.
12
Vigorously stir in flour, then add chicken stock, half-and-half, and milk; bring to a simmer, reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes.
13
To serve, divide soup between serving bowls and top with croutons.

1213

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 5 garlic cloves, kosher salt, to taste, 3 tablespoons extra virgin olive oil, 2 cups pumpernickel bread (cut into 3/4-inch cubes), and more.

Yes, Sweet Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Corn Chowder

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