Hamdi Saidani Bobby Flay Corn Chowder recipe is made with butter, scallions, red bell pepper, celery, boiling potatoes, fresh corn, bay leaf, chicken broth, kosher salt, milk, black pepper, and optional sour cream it takes 45 minutes to make and serves 6 people.
Try More Bobby Flay Recipe:
🧡 Why You’ll Love This Corn Chowder Recipe:
- Flavorful and Fresh Ingredients: Made with fresh corn, scallions, bell pepper, and celery, this chowder is packed with vibrant, delicious flavors.
- Quick and Easy Preparation: Ready in just 45 minutes, this recipe is perfect for a fast, hassle-free meal, even on busy weeknights.
- Creamy and Comforting Texture: Blended corn and milk give this chowder a smooth, creamy texture that’s wonderfully comforting.
- Versatile Serving Options: Pairs well with crusty bread or salad, and stores easily for meal prep and quick reheating.
❓ What Is Bobby Flay Corn Chowder Recipe?
Bobby Flay Corn Chowder is a creamy, comforting soup made with fresh corn, scallions, red bell pepper, celery, potatoes, and chicken broth. Its smooth texture comes from blending corn with milk.
🌽 Bobby Flay Corn Chowder Ingredients
- 2 tablespoons butter
- 4 scallions, white bulbs and green tops chopped and reserved separately
- 1 red bell pepper, chopped
- 4 ribs celery, chopped
- 1 pound (about 3) boiling potatoes, peeled and cut into 1/2-inch dice
- 4 cups fresh corn kernels (cut from 6 to 8 ears), divided
- 1 bay leaf
- 1 (32-ounce) can low-sodium chicken broth or homemade stock
- 2 teaspoons kosher salt
- 2 cups milk
- 1/4 teaspoon freshly ground black pepper
- Sour cream, for serving (optional)
🍲 How To Make Bobby Flay Corn Chowder
- In a large saucepan, melt butter over low heat. Add chopped scallion bulbs, bell pepper, and celery. Cook and stir occasionally until the vegetables soften, about 10 minutes.
- Stir in diced potatoes, 2 cups of corn, a bay leaf, broth, and salt. Bring to a boil, then reduce heat. Let it simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, blend the remaining 2 cups of corn with milk until smooth.
- Stir the corn puree into the soup along with black pepper. Simmer until the soup thickens a bit, about 5 to 10 minutes.
- Remove the bay leaf. Stir in the chopped scallion greens. Top each serving with a spoonful of sour cream, if you like.
💭 Recipe Tips:
- Use fresh corn when possible: Fresh corn kernels offer the best flavor and texture for the chowder. If using canned or frozen corn, ensure they are well-drained and thawed.
- Blend the corn and milk thoroughly: To achieve a creamy texture, blend the corn and milk until completely smooth. This step is crucial for the chowder’s rich and satisfying consistency.
- Add spices for extra flavor: Enhance the chowder by adding spices like smoked paprika or cayenne pepper for a subtle kick. Adjust the spice level to suit your taste preferences.
- Avoid overcooking the potatoes: Dice the potatoes uniformly and monitor their cooking time. Overcooked potatoes can become mushy and affect the chowder’s texture, so aim for tender but firm pieces.
- Thicken with cornstarch if needed: If the chowder is too thin, create a slurry with cornstarch and water, then stir it into the soup. Simmer until it reaches your desired thickness.
🥗 What To Serve With Corn Chowder?
Serve Corn Chowder with crusty bread, a Caesar Salad, or garlic bread for extra flavor, pair with a side of roasted vegetables or a light, tangy coleslaw.
🎚 How To Store Leftovers Corn Chowder?
- In The Fridge. Cool leftovers corn chowder completely then transfer it to an airtight container. Store in the refrigerator for up to 4 days.
- In The Freezer. Cool leftovers corn chowder pour it into freezer-safe containers leaving some space at the top and freeze for up to 3 months.
🥵 How To Reheat Leftovers Corn Chowder?
- In The Microwave: Place leftovers corn chowder in a microwave-safe bowl cover it and heat on high for 2-3 minutes, stirring halfway.
- In The Oven: Reheat leftovers corn chowder in an oven-safe dish at 350°F (175°C) for 20-30 minutes stirring occasionally.
FAQ’S
How do you thicken corn chowder?
Thicken corn chowder by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) or blending a portion of the soup and stirring it back in. Adding heavy cream or pureed potatoes also works.
What type of broth is best for corn chowder?
Low-sodium chicken broth is best for corn chowder, providing a rich, savory base. For a vegetarian option, use vegetable broth. Both enhance the flavors without overpowering the corn and vegetables.
How do you prevent corn chowder from curdling?
Prevent curdling by simmering the chowder over low heat after adding dairy. Gradually temper the dairy by mixing hot soup into it before combining with the pot. Use full-fat dairy for better stability.
Can you make corn chowder in a slow cooker?
Yes, you can make corn chowder in a slow cooker cook all ingredients except dairy and thickeners on low for 6-8 hours. Add blended corn and milk 30 minutes before serving, and cook until thickened.
More Bobby Flay Recipe:
Bobby Flay Corn Chowder Nutrition Facts
Amount Per Serving
- Calories: 120.3
- Total Fat: 4.3 g
- Cholesterol: 6.3 mg
- Sodium: 287.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.6 g
- Protein: 4.8 g
Bobby Flay Corn Chowder
Description
Bobby Flay Corn Chowder recipe is made with butter, scallions, red bell pepper, celery, boiling potatoes, fresh corn, bay leaf, chicken broth, kosher salt, milk, black pepper, and optional sour cream it takes 45 minutes to make and serves 6 people.
Ingredients
Instructions
- In a large saucepan, melt butter over low heat. Add chopped scallion bulbs, bell pepper, and celery. Cook and stir occasionally until the vegetables soften, about 10 minutes.
- Stir in diced potatoes, 2 cups of corn, a bay leaf, broth, and salt. Bring to a boil, then reduce heat. Let it simmer, stirring occasionally, for 15 minutes.
- In a blender or food processor, blend the remaining 2 cups of corn with milk until smooth.
- Stir the corn puree into the soup along with black pepper. Simmer until the soup thickens a bit, about 5 to 10 minutes.
- Remove the bay leaf. Stir in the chopped scallion greens. Top each serving with a spoonful of sour cream, if you like.
Notes
- Use fresh corn when possible: Fresh corn kernels offer the best flavor and texture for the chowder. If using canned or frozen corn, ensure they are well-drained and thawed.
- Blend the corn and milk thoroughly: To achieve a creamy texture, blend the corn and milk until completely smooth. This step is crucial for the chowder’s rich and satisfying consistency.
- Add spices for extra flavor: Enhance the chowder by adding spices like smoked paprika or cayenne pepper for a subtle kick. Adjust the spice level to suit your taste preferences.
- Avoid overcooking the potatoes: Dice the potatoes uniformly and monitor their cooking time. Overcooked potatoes can become mushy and affect the chowder’s texture, so aim for tender but firm pieces.
- Thicken with cornstarch if needed: If the chowder is too thin, create a slurry with cornstarch and water, then stir it into the soup. Simmer until it reaches your desired thickness.