Popcorn Chowder recipe sounds rich, creamy, and delicious—with a fun twist using popcorn both as a thickener and a crispy garnish! Here’s a refined version of your recipe with added details for clarity and extra flavor depth:
Popcorn Chowder
A creamy, buttery chowder infused with popcorn flavor, topped with crispy kernels for texture.
Ingredients
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6 tbsp unsalted butter, divided
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2 tbsp neutral oil (like vegetable or canola)
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½ cup popcorn kernels (divided: ¼ cup for blending, ¼ cup for garnish)
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1 large white onion, thinly sliced
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1 garlic clove, thinly sliced
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¼ cup dry white wine (optional, but adds brightness)
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2 cups heavy cream
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2 cups whole milk
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Kosher salt & black pepper, to taste
Optional Garnishes
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Fresh corn kernels (sautéed in butter)
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Diced potato (roasted or boiled)
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Sliced green onions
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Crumbled bacon or cheddar cheese
Instructions
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Pop the Popcorn:
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Heat 2 tbsp butter + 2 tbsp oil in a large pot over medium heat.
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Add ¼ cup popcorn kernels, cover, and shake occasionally until popping stops. Remove half for garnish; set aside.
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Infuse the Chowder Base:
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In the same pot, melt 2 tbsp butter. Sauté onion until soft (5 mins), then add garlic (1 min).
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Deglaze with white wine, simmering until reduced by half (~2 mins).
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Add cream, milk, and the remaining 2 tbsp butter. Warm gently (do not boil).
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Blend for Creaminess:
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Carefully transfer the hot mixture to a blender. Add the remaining popcorn (reserved from step 1) and blend until smooth.
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Strain through a fine-mesh sieve for ultra-smooth texture (optional).
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Season & Serve:
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Return to pot, season with salt & pepper, and warm through.
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Ladle into bowls and top with fresh popcorn, sautéed corn, potatoes, green onions, or bacon.
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Why This Works
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Popcorn adds a toasty, corny depth to the broth.
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Blending creates a velvety texture without flour.
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Garnishes add freshness and crunch.
Would you like any adjustments, like a lighter version or added spices (smoked paprika, cayenne)? 😊
