Description

Creamy Corn Chowder with Crispy Boeuf is a comforting dish that combines sweet corn and tender potatoes in a luscious, creamy base, topped with crispy beef for a satisfying crunch. This hearty chowder is perfect for cozy evenings or festive gatherings, serving as both an appetizer and a main course. Its rich flavors and delightful textures will warm your soul and leave everyone asking for seconds.

Ingredients

Scale

4 cups fresh corn kernels (about 6 ears)
1 lb chuck roast, cooked until crispy and diced
1 medium onion, finely chopped
3 cloves garlic, minced
2 medium Yukon Gold potatoes, diced
1 cup heavy cream (or half-and-half)
4 cups low-sodium chicken broth
2 tsp fresh thyme leaves

Instructions

Gather all ingredients and chop onions and potatoes into bite-sized pieces.
In a large pot over medium heat, brown the diced beef until crispy; remove from pot.
Add onions and garlic to the pot; sauté until soft and translucent (about 5 minutes).
Stir in corn kernels and diced potatoes; mix well.
Pour in chicken broth; bring to a gentle boil, then reduce heat and simmer until potatoes are fork-tender (about 15 minutes).
Stir in heavy cream and fresh thyme; cook for an additional 2 minutes until thickened.
Serve hot with extra crispy beef on top.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 60mg

Keywords: - Substitute vegetable broth for a vegetarian version by omitting the beef. - Add jalapeños for a spicy kick or throw in other vegetables like bell peppers or zucchini for added nutrition. - Leftovers can be refrigerated for up to three days; reheat gently on the stove.