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![\"Corn](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2021\/08\/Maissuppe-Corn-Chowder-Rezept-5-of-5.jpg\")
<\/a><\/p>\nCorn chowder ingredients and tips<\/h2>\n
This vegetarian corn chowder recipe relies on fresh corn on the cob, spices and other vegetables to get its deliciously creamy texture and flavor. Here\u2019s what\u2019s in it:<\/p>\n
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- Both olive oil and butter, as butter lends extra creamy flavor to the corn and potatoes.
\nOnion and garlic make up its aromatic base. If you have some celery stalk on hand chop them up and add them to the pot. They are always a welcome addition to soups.<\/li>\n - Sweet corn on the cob is the star of the show here! If you can\u2019t get your hands on these deliciously sweet kernels, then substitute frozen corn.<\/li>\n
- Potatoes are help thicken the soup\u2019s base and just like red pepper, are a dream team together with corn. As are chilies, cilantro and lime. Another great match for corn is cheddar cheese, adding a sprinkling over the soup with elevate to another level. If you want to up the veggies, then add some diced zucchini to the mix as well.<\/li>\n
- Cr\u00e8me fra\u00eeche adds the creaminess expected from a traditional corn chowder. Sour cream or even Greek yoghurt can used in its place. Or try coconut milk.<\/li>\n<\/ul>\n
![\"Fresh](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2021\/08\/Maissuppe-Corn-Chowder-Rezept-1-of-5.jpg\")
<\/a><\/p>\nTips for buying fresh corn<\/h2>\n
When buying fresh corn at the farmers market or grocery store look for husks that are bright green and tightly wrapped around the cob. This is good sign that it is nice and fresh. In addition, also take a look at the silk (the threads sticking out at the top), they should be brown and sticky to the touch. If they are completely dry or even black, then it’s a sign that its an old ear of corn.<\/p>\n
Using corn and keeping it fresh<\/h3>\n
It’s best to use your corn the same day, or within a day of buying it . The most freshly picked, cooked, and eaten corn tastes the best! This is also due to the fact that corn is high in sugar and low in starch. What happens as it ages, is that the sugars converts to starch which in turn means it loses some of that sweet flavor and the texture changes when it is cooked. However, you can keep it fresh longer by storing it, unwashed and unpeeled, in a sealed plastic bag in the drawer of your fridge.<\/p>\n
![\"Dutch](\"https:\/\/ellerepublic.de\/wp-content\/uploads\/2021\/08\/Maissuppe-Corn-Chowder-Rezept-2-of-5.jpg\")
<\/a><\/p>\nDutch Oven is the perfect pot for soup and much more<\/h2>\n
When I make a large portion of the soup, I prefer to use a Dutch oven (cast iron casserole<\/a>) because it is deep and stores the heat perfectly while the soup is simmering. What I love about a Dutch oven (also called Cocotte) is that you can use it for baking bread, braising or roasting. Another advantage is that it can be put straight from the stove into the oven. And most Dutch ovens are suitable for every type of stove (including induction). But above all, it stores the heat as soon as it gets hot. It is also very popular with campers, because it can be used on an open fire (such as a campfire). And if you now think that it is very expensive, I can reassure you. It costs as much as a pair jeans and you will enjoy it for a lifetime. But if you want, you can also get a branded Dutch oven from Le Creuset<\/a> for 300 euros.<\/p>\n