American
Corn Chowder
Corn Chowder is American home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 5 cups corn kernels
- 1 lb Yukon gold potatoes
- 3 tbsp butter
- 1 onion
- 2 celery stalks
- 3 garlic cloves
- 3 tbsp all-purpose flour
- 3 cups vegetable broth
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
How to cook it
- Melt the butter in a pot over medium and cook the onion, celery, and garlic until soft, about 6 minutes.
- Sprinkle in the flour and thyme and cook 1 minute, then slowly whisk in the broth and milk.
- Add the diced potatoes and half the corn, then simmer until the potatoes are tender, about 15 minutes.
- Blend a couple of cups of the soup and stir it back in to thicken, then add the remaining corn.
- Stir in the cream and warm through, then season with the salt and pepper.
- Ladle into bowls and serve.
Serve it with
A American dinner is a plate rather than a single dish. These are the courses that normally sit beside Corn Chowder, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Corn Chowder carries dairy and gluten. It is free of the remaining 8 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Almond Vanilla Chia Pudding |
| Gluten | Yes | Almond Vanilla Chia Pudding |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Complete
- Food groups it covers
- Vegetables and Dairy
- How this was set
- Hand audited
When to cook it
Corn Chowder takes about 45 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
More to cook
Cooked from the same things
Other dishes built on corn, potato, and onion.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.