“As good as fresh” corn chowder is proof that 5-star corn chowder doesn’t require fresh from the stalk corn (OR heavy whipping cream)!
Today’s post is by my dear friend and recipe developer, Iris O’Brien, who is a genius at creating outstanding soups and sauces. Her savvy recipe, “As Good As Fresh” Corn Chowder, can be enjoyed any time of year~no shucking required. Even better, the usual heavy whipping cream is replaced with a much healthier ingredient. Intrigued? Read on!
This corn chowder has all the traditional elements of a fresh corn chowder made from corn cut right off the stalk. I love using frozen corn, as it most closely emulates fresh. The frozen method has a high standard which preserves that “right off the stalk” corn taste without losing the sweet flavor that is unique to freshly picked corn. I prefer white corn to yellow because it seems sweeter, creamier, and more flavorful.
Coconut milk, rather than heavy cream, is the perfect pairing with white corn. It compliments the buttery flavor and sweetness of the corn while adding myriad health benefits found in coconut milk. One taste and this will quickly win you over as the best corn chowder you’ve ever tasted. Enjoy!