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Creamy Corn Chowder with Crispy Beef and Fresh Thyme Recipe

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4.2 from 8 reviews

This hearty Corn Chowder recipe features tender beef, fresh and cream-style corn, and Yukon gold potatoes simmered in a creamy broth, delivering a comforting and flavorful dish perfect for any occasion.

Ingredients

Beef and Fat

  • 6 slices thick-cut beef, cut into 1/2-inch pieces (about 6 ounces)
  • 1 tablespoon unsalted butter

Vegetables and Aromatics

  • 6 small green onions, thinly sliced (white and green parts divided)
  • 2 stalks celery, diced (about 1/2 cup)
  • 4 cloves garlic, minced

Seasonings and Flour

  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cayenne pepper (plus additional to taste)
  • 1 teaspoon chopped fresh thyme

Liquids

  • 1 14-ounce can low sodium chicken broth
  • 1 cup nonfat milk or milk of choice
  • 1/2 cup half-and-half

Corn and Potatoes

  • 1 1/2 cups fresh or frozen corn kernels (about 3 ears fresh or 12 ounces frozen)
  • 1 can cream-style corn (15 ounces)
  • 1 pound Yukon gold potatoes, peeled and 1/4-inch diced (about 3 small/medium)

Optional Garnish

  • Hot sauce (optional for serving)

Instructions

  1. Saute the Beef: In a Dutch oven or large deep pot, sauté the beef over medium-low heat until crisp, about 6 to 8 minutes. Use a slotted spoon to remove the beef from the pan and transfer it to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon of the beef fat in the pot.
  2. Cook Vegetables: Add the butter to the pot and allow it to melt. Set aside 1/4 cup of the sliced green onion tops for garnish, then add the remaining green onions and diced celery to the pot. Cook, stirring occasionally, until the vegetables are tender, about 3 minutes.
  3. Add Garlic and Seasonings: Stir in the minced garlic, kosher salt, and ground black pepper. Cook until the garlic becomes fragrant, about 30 seconds.
  4. Make the Roux and Add Liquids: Sprinkle the all-purpose flour over the vegetable mixture, and cook while stirring constantly for 1 minute. Slowly pour in the chicken broth a few splashes at a time, stirring thoroughly to prevent lumps. Once smooth, add the remaining broth and milk, stirring continuously.
  5. Add Corn, Potatoes, and Spices: Mix in the fresh or frozen corn kernels, cream-style corn, diced Yukon gold potatoes, and ground cayenne pepper.
  6. Simmer: Stir and bring the mixture to a gentle boil. Let it simmer, stirring occasionally and scraping the bottom of the pot with a wooden spoon to avoid sticking, until the potatoes are tender, approximately 10 to 13 minutes.
  7. Finish the Chowder: Remove the pot from heat and stir in the chopped fresh thyme and half-and-half. For a thicker chowder, briefly puree a portion of the soup using an immersion blender or by transferring some to a blender, then stir it back into the pot.
  8. Season and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Serve the chowder hot, topped with the reserved crispy beef pieces, green onion tops, and a dash or two of hot sauce if desired.

Notes

  • Using Yukon gold potatoes provides a creamy texture without disintegrating during cooking.
  • For a vegetarian version, substitute beef with mushrooms and use vegetable broth instead of chicken broth.
  • Adjust cayenne pepper to control the heat level according to your preference.
  • Pureeing some of the chowder adds a creamier, thicker consistency without added cream.
  • Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.

Find it online: https://dishcooks.com/creamy-corn-chowder-with-crispy-beef-and-fresh-thyme-recipe/