Indulge in creamy corn chowder: a surprisingly light treat without heavy cream!

Corn chowder is a comforting and classic dish that warms the soul on chilly days. However, traditional recipes often rely on heavy cream, which can add extra calories and fat. But what if you crave the creamy goodness of corn chowder without the heaviness? Here’s a step-by-step guide on how to make a delectable corn chowder without heavy cream:

Ingredients:

• 2 cups fresh or frozen corn kernels
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup Yukon Gold potatoes, cut into 1-inch cubes
• 1/2 cup chopped red bell pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Sauté Aromatics

In a large pot or Dutch oven over medium heat, heat a drizzle of olive oil. Add the onion, garlic, celery, and carrots and sauté until softened, about 5 minutes.

2. Add Corn and Seasonings

Stir in the corn kernels, thyme, salt, and pepper. Cook for 2 minutes, stirring occasionally.

3. Pour in Broth and Potatoes

Add the vegetable broth and potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.

4. Add Bell Pepper and Parsley

Stir in the red bell pepper and parsley. Cook for 5 minutes more.

5. Blend for Creaminess

Using an immersion blender or regular blender, puree about half of the chowder until smooth. This will create a creamy base without the need for heavy cream.

6. Adjust Seasonings

Taste the chowder and adjust seasonings as needed. Add more salt, pepper, or thyme if desired.

7. Serve and Enjoy

Serve the corn chowder hot, garnished with additional fresh parsley or a sprinkle of paprika.

Tips for a Richer Flavor:

• Use fresh corn kernels for the best flavor.
• Sauté the aromatics until they’re golden brown for a deeper flavor.
• Add a pinch of smoked paprika to enhance the smokiness.
• Stir in a splash of lemon juice for a bright acidity.
• Top with shredded cheddar cheese or crumbled bacon for extra richness.

Variations:

• Seafood Corn Chowder: Add cooked shrimp, scallops, or crab to the chowder.
• Mexican Corn Chowder: Add chopped jalapeño, corn on the cob, and a dollop of sour cream.
• Vegan Corn Chowder: Use plant-based broth and omit the cheese and bacon.

Other Creamy Substitutes for Heavy Cream:

• Coconut Milk: A rich and creamy plant-based alternative that adds a subtle sweetness.
• Cashew Cream: Blend soaked cashews with water until smooth. It adds a nutty flavor and creamy texture.
• Almond Milk: A lighter and milder alternative that still provides a creamy base.
• Greek Yogurt: A tangy and protein-packed substitute that adds a subtle sourness.

What You Need to Know

1. Can I use canned corn?

Yes, you can use canned corn in a pinch, but fresh or frozen corn will yield a more vibrant flavor.

2. How can I thicken the chowder without cream?

Pureeing half of the chowder or adding a cornstarch slurry will help thicken it.

3. Can I make this chowder in advance?

Yes, you can make the chowder up to 3 days in advance. Reheat gently before serving.

4. How can I make the chowder dairy-free?

Use plant-based broth, omit the cheese, and use a dairy-free milk substitute like almond milk.

5. What are some healthy additions to the chowder?

Add chopped spinach, kale, or zucchini for extra nutrients.