Stephanie da Silva’s Corn Chowder Collection
Description
This comforting corn chowder is a delightful celebration of simple, high-quality ingredients. The sweetness of the cream-style corn balances beautifully with the briny depth of minced clams, creating a rich and savory broth. A touch of dried dill adds a fresh, aromatic note that elevates the dish beyond a standard vegetable soup. It’s incredibly quick to prepare, making it perfect for a cozy weeknight dinner or a light lunch on a crisp autumn afternoon. The texture is velvety and satisfying, requiring no heavy cream or long simmering times. Serve it warm with crusty bread for soaking up every last drop of this flavorful, easy-to-make classic.Ingredients
Directions
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In a medium saucepan over medium heat, melt the butter.
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Add the diced onion and sauté until soft and translucent, being careful not to let it brown.
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Add the cream-style corn, minced clams, milk, and dried dill to the pan.
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Season generously with salt and freshly ground pepper.
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Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, until heated through.
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Remove from heat and serve immediately with an extra dash of pepper.
Note
For a richer texture, you can substitute half-and-half or heavy cream for the milk.
This chowder tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you prefer a chunkier soup, you can add a cup of frozen corn kernels along with the cream-style corn.
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