Creamy Corn Chowder

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Creamy Corn Chowder to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Creamy Corn Chowder, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 3 to 4 potatoes, pared
• Salt
• 1/4 c. butter or oleo
• 1 c. chopped celery
• 2 cans whole kernel corn, drained
• 1/2 tsp. whole basil
• 1/4 tsp. pepper
• 2 (13 oz.) cans evaporated milk

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Snipped parsley 1

Step 2: Technique & Execution

Cook potatoes until fork tender and save water

Step 3: Technique & Execution

Dice potatoes to equal 2 cups. 2

Step 4: Technique & Execution

In large pan, melt butter, stir in celery and saute until tender

Step 5: Technique & Execution

Add drained corn, potatoes, 1 1/2 teaspoons salt, basil and pepper

Step 6: Technique & Execution

Cover and heat 10 minutes. 3