Corn Chowder Recipe Rachel Ray

Chowder soup is prepared by adding corn kernels in it. Corn chowder soup is a comforting soup for you this Summer. The major ingredient is of course corn which is also considered healthy. The abundance of corn kernels with cooked potatoes and other veggies is a good option for a complete meal.

The cream cheese added to the chowder makes it more thick and creamy that adds more beauty to your corn chowder. This corn chowder is rich and thick and that is its beauty. Go for it on my behalf and you will surely enjoy this Corn chowder.

INGREDIENTS

  • 7 corns, husked
  • 6 cups chicken stock or vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 pound yellow potatoes, quartered
  • 1 onion, finely chopped
  • 1 rib celery, finely chopped
  • 4 jalapeno chili pepper, ribs and seeds removed, finely chopped
  • 2 Fresno or other fairly mild red chili peppers, finely chopped (ribs and seeds must be removed)
  • 2-3 large garlic cloves
  • 1 tablespoon ground cumin
  • 1 large bay leaf
  • 4 ounces cream cheese, at room temperature
  • Salt to taste
  • Pepper to taste
  • For garnishing (Oyster Crackers, Pickled Jalapeno slices, Chopped scallions, Hot sauce )

Instructions to make Corn Chowder in Rachel Ray style

  1. Firstly, separate the kernels from the corn cob and drop them in a bowl.
  2. Also with the help of a knife, release the corn milk by scrapping the cob down.
  3. In the next step, you need an electric blender. In the blender blend half of the corn. Blend after pouring the chicken stock into it.
  4. Heat the pan and then add butter to the pan to let it get heated. When the butter is melted add potatoes and all the remaining ingredients including onion, celery, jalapeno pepper, red chili peppers, garlic cloves, and cumin. Also, add the bay leaf to it.
  5. Cover the top of the pan with the lid and let the vegetable mixture simmer for 10-15 minutes until all of them are softened and tenderized.
  6. Then in this cooking mixture pour the corn puree. Also, pour the stock into the pan. Add the kernels and then cook the mixture for another 15 minutes.
  7. Wait for the cream cheese to get melted after you stir it in the mixture as it was kept at room temperature.
  8. Season the whole mixture with salt and pepper according to your taste.
  9. Take the chowder out in a serving bowl and top it by spreading Oyster crackers over it for the crunch. Put the pickled jalapeno slices and chopped scallions.
  10. Drizzle a little hot sauce over it.

FAQs?

How long corn chowder will stay fresh?

Corn chowder will taste good for 3-4 days if it is kept in the refrigerator. Store it in air-tight bowls to taste the same. Do not store it for more than 4 days as it will be spoiled after that.

Which types of potatoes are good for chowder?

The naturally starchy potatoes like yellow potatoes are good for chowder. Avoid using extra waxy potatoes like red potatoes.

Corn Chowder Recipe Rachel Ray
Print Recipe

Corn Chowder Recipe Rachel Ray

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Course: Soup
Cuisine: French
Servings: 5

Ingredients

  • 7 corns husked
  • 6 cups chicken stock or vegetable stock
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon butter
  • 1 pound yellow potatoes quartered
  • 1 onion finely chopped
  • 1 rib celery finely chopped
  • 4 jalapeno chili pepper ribs and seeds removed, finely chopped
  • 2 Fresno or other fairly mild red chili peppers finely chopped (ribs and seeds must be removed)
  • 2-3 large garlic cloves
  • 1 tablespoon ground cumin
  • 1 large bay leaf
  • 4 ounces cream cheese at room temperature
  • Salt to taste
  • Pepper to taste
  • For garnishing Oyster Crackers, Pickled Jalapeno slices, Chopped scallions, Hot sauce

Instructions

  • Firstly, separate the kernels from the corn cob and drop them in a bowl.
  • Also with the help of a knife, release the corn milk by scrapping the cob down.
  • In the next step, you need an electric blender. In the blender blend half of the corn. Blend after pouring the chicken stock into it.
  • Heat the pan and then add butter to the pan to let it get heated. When the butter is melted add potatoes and all the remaining ingredients including onion, celery, jalapeno pepper, red chili peppers, garlic cloves, and cumin. Also, add the bay leaf to it.
  • Cover the top of the pan with the lid and let the vegetable mixture simmer for 10-15 minutes until all of them are softened and tenderized.
  • Then in this cooking mixture pour the corn puree. Also, pour the stock into the pan. Add the kernels and then cook the mixture for another 15 minutes.
  • Wait for the cream cheese to get melted after you stir it in the mixture as it was kept at room temperature.
  • Season the whole mixture with salt and pepper according to your taste.
  • Take the chowder out in a serving bowl and top it by spreading Oyster crackers over it for the crunch. Put the pickled jalapeno slices and chopped scallions.
  • Drizzle a little hot sauce over it.

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