Are you craving a warm, comforting bowl of creamy corn chowder that tastes just like your favorite convenience store version? Look no further! This Wawa Corn Chowder recipe lets you recreate that delicious, satisfying meal right in your own kitchen. It's surprisingly easy, uses readily available ingredients, and is perfect for a quick weeknight dinner or a cozy weekend lunch. Get ready to experience the joy of homemade cooking with this simple yet flavorful recipe. This easy recipe is perfect for those seeking delicious dishes and healthy meals, and is among the best recipes for quick dinner ideas.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups corn kernels (about 4 ears of corn, or 2 (15 ounce) cans, drained)
- 6 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley (for garnish, optional)
- Optional: 1/4 cup shredded cheddar cheese (for serving)
- Optional: 1/4 cup crumbled bacon (for serving)
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
- Add Garlic and Corn: Add the minced garlic and cook for another minute until fragrant. Stir in the corn kernels and cook for 2 minutes, allowing the corn to slightly soften.
- Simmer the Chowder: Pour in the chicken broth, thyme, salt, and pepper. Bring the mixture to a simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld.
- Stir in Cream: Slowly stir in the heavy cream or half-and-half. Heat through, but do not boil. Over-boiling can cause the cream to curdle.
- Serve and Enjoy: Ladle the chowder into bowls. Garnish with fresh parsley, cheddar cheese, and/or crumbled bacon, if desired.
Cooking Tips for the Best Corn Chowder:
- Fresh Corn is Best: For the most flavorful chowder, use fresh corn on the cob. If you’re using canned corn, make sure to drain it well to avoid a watery chowder.
- Don't Overcook the Corn: Overcooked corn can become mushy. Aim for a slightly tender-crisp texture.
- Adjust Seasoning to Taste: Taste the chowder before serving and adjust the salt and pepper to your preference. You might also want to add a pinch of sugar to balance the acidity.
- Make it Ahead: This chowder tastes even better the next day! It can be stored in the refrigerator for up to 3 days.
Variations:
- Spicy Corn Chowder: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicy kick.
- Creamy Potato Corn Chowder: Add 2 medium potatoes, peeled and diced, along with the onions, carrots, and celery.
- Seafood Corn Chowder: Stir in cooked shrimp, clams, or lobster during the last few minutes of cooking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400 (depending on cream and add-ins)
- Fat: Approximately 20-25g
- Protein: Approximately 10g
- Carbohydrates: Approximately 25-30g
This Wawa Corn Chowder recipe offers a delicious and easy way to enjoy a comforting classic. It’s a perfect example of homemade cooking at its finest, offering a healthy and satisfying meal without requiring extensive culinary skills. Try it today and savor every spoonful!