Corn Soup – Creamy American Chowder

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the butter and oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and celery and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the vegetables and fry 3 minutes, stirring, until they are golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Whatever is fried before the liquids browns at the edges, and its flavor concentrates.
2. 4
   Add the paprika and stir 1 minute.
3. 5
   Add the stock and bring to a boil.

   Stove
4. 6
   Turn down the heat and simmer 20 minutes, until the vegetables are completely tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 7
   Partly blend with an immersion blender, leaving some chunks.

   Stick blender
6. 8
   Add the cream, season with salt and black pepper and heat another 5 minutes.

   Stove

   💡The cream or cheese goes in after blending, over low heat: a hard boil after adding them can make the soup separate.
7. 9
   Serve with the parsley.
8. 10
   Serve with toasted bread.