Creamy American Corn Chowder

Instructions

1. 1

   Prepare all ingredients before cooking: finely dice 150 g yellow onion and 100 g celery stalk into small 0.5 cm pieces. Peel 300 g Russet potatoes and cut them into 1 cm cubes. If using fresh corn, cut kernels off the cob; if frozen, thaw slightly. Set a large heavy-bottomed soup pot on the stove over medium heat.

2. 2

   Add 30 g unsalted butter to the hot pot and let it melt completely. Add the diced onion and celery, stirring frequently with a wooden spoon for 5 to 6 minutes. The vegetables should soften and become translucent without turning brown; if they start to brown around the edges, turn the heat down to medium-low.

3. 3

   Sprinkle 30 g all-purpose flour evenly over the softened vegetables. Cook on medium heat for 1 to 2 minutes while stirring constantly with a whisk or spoon. The flour will coat the vegetables and form a thick paste; cooking it removes the raw flour taste and gives a mild nutty aroma without letting it burn.

4. 4

   Slowly pour in 750 ml vegetable broth in a thin stream while whisking continuously to prevent lumps. Add the diced potatoes and 1/2 tsp salt. Increase the heat to high until the liquid reaches a boil, then turn the heat down to medium-low, cover partially, and simmer for 12 minutes until the potatoes are fork-tender.

5. 5

   Stir in 300 g sweet corn kernels. Keep the heat on medium-low and simmer uncovered for 5 minutes. The corn should become bright yellow and tender-crisp. If the soup appears too thick or starts sticking to the bottom of the pot, add 2 to 3 tablespoons of warm water or extra broth and stir gently from the bottom.

6. 6

   Turn the heat down to low and pour in 150 ml heavy cream. Stir gently for 3 minutes until the soup is hot, rich, and creamy, making sure it does not boil. Take the pot off the heat and season with fresh black pepper. Ladle into warm bowls and serve hot with crusty bread or crackers.