Creamy Corn Chowder

Ingredients

In this adaptation of Maizes zupa to North American cuisine, the traditional Latvian bread soup is transformed into a creamy corn chowder. The original dish typically includes rye bread, but in this version, the focus is on the sweetness and freshness of corn. The addition of potatoes and cream gives the chowder a heartier and creamier consistency, which is characteristic of North American cuisine. The use of bacon as a garnish adds a smoky and savory element, enhancing the overall flavor profile of the dish. We alse have the original recipe for Maizes zupa, so you can check it out.

• 4 cups (946ml) fresh or frozen corn kernels 4 cups (946ml) fresh or frozen corn kernels
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 4 cups (946ml) vegetable or chicken broth 4 cups (946ml) vegetable or chicken broth
• 1 cup (237ml) heavy cream 1 cup (237ml) heavy cream
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 slices bacon, cooked and crumbled (for garnish) 4 slices bacon, cooked and crumbled (for garnish)
• Fresh parsley or chives, chopped (for garnish) Fresh parsley or chives, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 24g, 14g
• Carbohydrates (total, sugars): 38g, 8g
• Protein: 7g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent and fragrant.
2. 2.
   Add the corn kernels and diced potatoes to the pot, and stir to combine with the onions and garlic.
3. 3.
   Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the potatoes are tender.
4. 4.
   Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will give the chowder a creamy consistency while still leaving some texture.
5. 5.
   Return the pureed soup to the pot, and stir in the heavy cream, dried thyme, and paprika. Season with salt and pepper to taste.
6. 6.
   Simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Ladle the Creamy Corn Chowder into bowls, and garnish each serving with crumbled bacon and chopped parsley or chives.

Treat your ingredients with care...

• Corn kernels — If using fresh corn, remove the kernels from the cob by standing the cob upright on a cutting board and slicing downward with a sharp knife. If using frozen corn, thaw it before adding it to the soup.
• Bacon — For a vegetarian version, omit the bacon or substitute it with vegetarian bacon bits or smoked paprika for a smoky flavor.

Tips & Tricks

• For a chunkier texture, reserve some corn kernels and potatoes before pureeing the soup, and add them back in after blending.
• To make the chowder spicier, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Serve the Creamy Corn Chowder with crusty bread or cornbread for a complete meal.

Serving advice

Serve the Creamy Corn Chowder hot in individual bowls. Accompany it with a side of crusty bread or cornbread for a satisfying and comforting meal.

Presentation advice

Garnish each bowl of Creamy Corn Chowder with a sprinkle of fresh parsley or chives and a generous amount of crumbled bacon. The vibrant yellow color of the chowder will be beautifully complemented by the green herbs and the crispy bacon.