Creamy Corn Chowder Recipe with Potatoes, Parmesan and Croutons

Creamy Corn Chowder Recipe with Potatoes, Scallions and Croutons. Best canned corn recipes. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.

5 from 1 vote

Creamy Corn Chowder Recipe with Potatoes, Parmesan and Croutons

This easy corn chowder recipe makes a creamy potato corn chowder with Parmigiano Reggiano, scallions and croutons. The chowder is ever so lightly spiced with a little curry powder, turmeric and paprika – so gently spiced it just adds warmth. A rind of Parmigiano Reggiano melts in the chowder adding a kick of umami, while crunchy croutons add texture.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: American

Servings:

Calories: 954kcal

Author: Lara Dunston

Ingredients

1 large potato use Yukon Gold or Russet or similar
2 tbsp olive oil
1 medium onion diced
2 garlic cloves finely chopped
1 bay leaf
3 ears of corn shucked and kernels removed or 1 x 400g can corn kernels
1 tsp sea salt or to taste
1 tsp ground white pepper or to taste
500 ml water
1 rind of Parmigiano Reggiano sliced in half
½ tsp curry powder
½ tsp ground turmeric
¼ tsp ground paprika
1 tsp butter
4 scallions or spring onions white bulbs and green stalks separated; white parts left whole and green bits finely sliced
2 tbsp croutons
2 tsp extra virgin olive oil
2 tbsp grated Parmigiano Reggiano
Cracked black pepper to taste

Instructions

In a pot of cold water over high heat, boil the potato in its skin until just cooked, drain, then set aside to cool.
In a mid-sized soup pot over medium, heat the oil and fry the onion until soft, add the bay leaf and garlic and fry until the fragrant, then add the corn kernels, salt and pepper, and continue frying until the kernels darken in colour. Reduce heat and remove a tablespoon of corn kernels and set aside.
To the soup pot, add 500ml water, the curry powder, ground turmeric, and parmesan rind, cover, and bring to a boil. Meanwhile, peel and dice the potatoes, add half to the pot, cover, turn the heat to low to reduce to a simmer.
Use a handheld potato masher to crush the potatoes and corn, or an immersion blender to purée the potatoes and corn, leaving around half the corn kernels whole so the soup has some texture.
Add the remaining diced potatoes, increase the heat to high and bring to a boil again so it’s piping hot. Taste, and adjust the seasoning and spices to your palate.
In a small frying pan over medium heat, melt the butter, add the white scallion/spring onion bulbs and white parts of the stalks and fry, stirring occasionally until soft and slightly charred, and sweet-tasting. Divide between the soup bowls.
Transfer the tablespoon of corn kernels you set aside earlier to the same small pan and fry, stirring occasionally, until charred and smoky, then set aside.
Use a ladle to distribute the corn chowder between bowls, sprinkle on the croutons, charred corn, finely sliced green scallions/spring onions and grated Parmigiano Reggiano, drizzle on the extra virgin olive oil, crack some black pepper over bowls, and serve immediately with additional croutons, crostini or toast brushed with olive oil.

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