Corn chowder, a warm and comforting soup, has a rich history that dates back to the early days of Native American tribes in the Americas. The dish is a testament to the cultural exchange and adaptation that occurred when European settlers arrived in the New World.
Before the arrival of the Europeans, Native American tribes had been cultivating corn for thousands of years. Corn, or maize, was a staple food source for many tribes, and they developed various food preparation methods. One such method was the creation of a thick, creamy soup using corn kernels, which they would cook with various ingredients found in their local environment, such as wild onions, squash, and fish.
When European settlers arrived in the Americas, they encountered Native American tribes and began to learn about their way of life, including their culinary traditions. The settlers, who were familiar with their own soups and stews, quickly adapted the Native American corn soup recipe to suit their tastes.
Over time, the dish evolved to include more European ingredients, such as potatoes, which Spanish explorers introduced to the Americas in the 16th century. Adding potatoes gave the soup a thicker, creamier texture, and adding bacon or other meats added a new flavor dimension to the dish.
By the 19th century, corn chowder had become a popular comfort food in the United States and Canada. It was often served at communal meals, such as Thanksgiving, and was even eaten by sailors on long voyages as it was easy to prepare and provided sustenance.
Today, corn chowder remains a beloved dish in many American households and restaurants. There are countless variations of the soup, with some recipes including seafood, such as clams or shrimp, while others focus on the corn’s sweetness and the potatoes’ creaminess. Regardless of the variations, the history of corn chowder is a fascinating tale of cultural exchange, adaptation, and the enduring power of comfort food.
Corn Chowder
Ingredients
- 1 stick of butter
- 1/2 cup flour
- 1 onion diced
- 1 rib celery diced
- 1 carrot diced
- 2 cloves garlic minced
- 2-3 large potato’s diced
- 3 cups chicken stock
- 2 -3 bags of frozen corn
- 2 cups of half and half
- 2 teaspoons of old bay
- 1/2 teaspoon of chicken base ( I use better than boullion
- salt and pepper to taste
Instructions
- Sauté onion, celery and carrot until tender 3-4 minutes
- add garlic and continue to cook 1-2 minutes
- add butter and melt it then add flour and cook 3-4 minutes
- add half and half cook 10 minutes
- season with salt , pepper and old bay
- add chicken stock, corn and potatoes cook until potato are cooked
- Taste for seasoning and then serve and enjoy
