The ultimate guide to making corn chowder with evaporated milk: step-by-step instructions

Corn chowder, a hearty and flavorful soup, is an autumnal delight that warms both body and soul. While traditional recipes often call for heavy cream, evaporated milk offers a lighter, yet equally creamy alternative. In this comprehensive guide, we embark on a culinary journey, exploring the secrets of how to make corn chowder with evaporated milk, transforming your kitchen into a haven of aromatic delights.

Gathering the Essential Ingredients

Before embarking on this culinary adventure, gather the following ingredients:

• 1 tablespoon unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups water
• 2 cans (14.5 ounces each) of whole kernel corn, drained
• 1 can (15 ounces) of cream-style corn
• 1 can (12 ounces) of evaporated milk
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme
• Salt and black pepper to taste

Step 1: Sautéing the Aromatics

In a large pot or Dutch oven over medium heat, melt the butter. Add the chopped onion and cook until softened and translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute, releasing its fragrant aroma.

Step 2: Building the Broth

Pour in the chicken broth and water and bring to a boil. Add the drained whole kernel corn and cream-style corn. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.

Step 3: Thickening the Chowder

In a small bowl, whisk together the evaporated milk and flour until smooth. Gradually add this mixture to the simmering broth, stirring constantly. Bring to a simmer and cook for 5 minutes, or until the chowder reaches your desired consistency.

Step 4: Seasoning to Perfection

Stir in the dried thyme, salt, and black pepper to taste. Adjust seasonings as needed until the chowder is perfectly balanced and flavorful.

Step 5: Simmering for Depth of Flavor

Continue to simmer the chowder for at least 15 minutes, or up to 30 minutes. This allows the flavors to develop and deepen, creating a rich and satisfying soup.

Step 6: Serving with Love

Ladle the piping hot corn chowder into bowls and garnish with fresh parsley or chives. Serve with crusty bread or crackers for a complete and comforting meal.

Tips for Enhancing Your Chowder

• Use fresh or frozen corn: For the best flavor, use fresh corn when it’s in season. However, frozen corn works equally well.
• Add vegetables for extra nutrition: Sautéed bell peppers, carrots, or celery can add color and nutrients to your chowder.
• Experiment with different spices: A pinch of cumin or paprika can add a subtle warmth and complexity to the soup.
• Top with cheese for richness: Sprinkle shredded cheddar cheese or crumbled blue cheese over the chowder for an extra layer of flavor and indulgence.

Information You Need to Know

Q: Can I use milk instead of evaporated milk?
A: Yes, you can substitute 1 cup of evaporated milk with 1 cup of regular milk and 1/4 cup of cornstarch. Whisk the cornstarch into the milk before adding it to the chowder.

Q: How do I store leftover corn chowder?
A: Allow the chowder to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Q: Can I make corn chowder with canned corn?
A: Yes, you can use 2 cans (15 ounces each) of canned corn, drained, in place of the fresh or frozen corn.