Popcorn Chowder is a fun and cozy twist on classic corn chowder, using popcorn as a garnish (or even infused into the base!) to bring a buttery crunch and nostalgic flavor. Here’s a delicious and creamy version you can make at home:
🍿 Popcorn Chowder Recipe (Serves 4)
🛒 Ingredients:
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2 tbsp butter
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1 small onion, finely chopped
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2 celery stalks, diced
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2 cloves garlic, minced
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2 medium potatoes, peeled and diced
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2 cups corn kernels (fresh, frozen, or canned)
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3 cups vegetable or chicken broth
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1 cup whole milk (or cream for richness)
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Salt and black pepper, to taste
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Optional: ¼ tsp smoked paprika or thyme for added flavor
For Garnish:
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2–3 cups freshly popped popcorn (unsalted preferred)
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Optional: extra butter or grated cheddar cheese
👩🍳 Instructions:
1. Sauté Vegetables
In a large saucepan, melt the butter over medium heat. Add onion and celery, and cook until softened (about 5 minutes). Stir in garlic and cook for 1 more minute.
2. Simmer the Base
Add diced potatoes, corn, and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.
3. Blend (Optional)
For a creamier chowder, blend about half of the soup with an immersion blender or in batches in a regular blender. (Leave some chunks for texture.)
4. Add Milk & Season
Return soup to the pot if blended. Stir in milk or cream, and season with salt, pepper, and any optional spices. Heat gently—do not boil once milk is added.
5. Serve with Popcorn
Ladle chowder into bowls and top generously with popcorn just before serving. For extra flair, drizzle with melted butter or sprinkle on cheese or herbs.
📝 Tips:
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Want a popcorn-infused broth? Simmer 1 cup of popcorn in the broth, then strain before using.
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Add bacon, smoked tofu, or shrimp for a protein boost.
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Great with crusty bread or cornbread on the side.
Would you like a vegan, spicy, or cheddar-loaded variation of this chowder?