Corn Chowder for 2
Submitted by Annie girl
Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.
YIELD
2 servingsPREP
10 minCOOK
40 minREADY
50 minNot every recipe needs to feed a crowd. This corn chowder is scaled down for two, which means less waste and a pot of soup that’s gone before it gets tired in the fridge.
The technique of scoring and scraping the corn cobs is old school and worth every second. You get the kernels plus all that starchy, milky liquid hiding inside, which thickens the chowder naturally as it simmers.
A pinch of kelp powder is the sneaky ingredient here. It adds a subtle mineral, almost briny depth that makes the whole bowl taste rounder and more complex without anyone being able to put a finger on why.
Kitchen Tips
- Score each row of kernels down the center before cutting them off. This releases more corn milk and starch, which is what gives the chowder body without cream.
- If using frozen or canned corn, chop or mash it lightly to break open some of the kernels and mimic that starchy effect.
- Kelp powder can be found in the health food aisle or online. Start with a quarter teaspoon. A little goes a long way.
- Simmer gently, never boil, once the milk goes in. High heat can cause it to scorch on the bottom.
Ingredients
Directions
With a sharp knife, make a deep cut down the center of each row of kernels.
Cut the kernels off the cobs into a large bowl.
Scrape the cobs to get all the corn pulp and milk into the bowl.
(Chop or mash canned or frozen corn).
In saucepan, lightly sauté onions and potatoes in butter until lightly browned (about 10 min).
Add paprika, kelp, pepper and water.
Cover and simmer 8 minutes.
Add corn, milk, honey and bay leaf.
Simmer gently 20 minutes.
Remove bay leaf.
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