Ingredients and Weight:
- Butter: 50g
- Cream Cheese: 100g
- Corn Kernels (fresh or frozen): 300g
- Chicken Stock: 500ml
- Garlic Cloves: 3-4
- Cheddar Cheese: 200g (grated)
- Onion: 1 (chopped)
- Salt and Pepper: to taste
- All-Purpose Flour: 50g
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- In a large pot, melt the butter over medium heat.
- Add the chopped onions and garlic cloves, and cook until softened.
- Stir in the flour to form a paste, cooking for about 2-3 minutes.
- Pour in the chicken stock and bring to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the corn kernels and let them cook for another 5 minutes.
- Stir in the cream cheese and cheddar cheese until fully melted and combined.
- Season with salt and pepper according to taste.
- Serve hot with a sprinkle of extra cheese on top (optional).
Nutritional Information: (Per serving)
Calories: 480kcal
Fat: 34g
Carbohydrates: 38g
Protein: 16g
Dish Characteristics:
- Creamy and rich texture due to the combination of cheese and cream cheese.
- Corn kernels provide a sweet and crunchy contrast to the creamy base.
- Comforting and hearty dish that is perfect for colder weather or as a side dish for meat or poultry dishes.
User Comments:
- "This corn chowder was amazing! The cheese flavor was rich and creamy, and the corn kernels added a nice crunch." - John Doe, New York
- "I love how simple yet delicious this recipe is. It's perfect for a busy weeknight dinner." - Jane Smith, California
- "This is my go-to recipe for corn chowder. The flavor is superb, and it's always a hit with my family." - Michael Johnson, Texas
Special Precautions and Tips:
- Ensure that the chicken stock is not too salty as it will affect the overall taste of the chowder.
- If you want to make this dish more vegetarian-friendly, you can use vegetable stock instead of chicken stock.
- Adjust the seasoning according to your preference, adding more salt or pepper if needed.
