@ngc.hoan.35nb: và chiềc #honda bụi đường lấm lem #xhtiktok #uoclenxuhuong

Ngọc Hoan (35nb)
Ngọc Hoan (35nb)
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Sunday 04 October 2026 05:50:41 GMT
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_chillinglife
Chill 🌤️ :
sao em cứ 1 mình vậy em cũng muốn😇
2026-10-05 11:42:13
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.tiendung205
Lê Tiến Dũng 👑 :
Chỉ bt ước
2026-10-05 00:40:59
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Brown Butter Corn Chowder 🌽🤎 Sweet corn, tender Yukon gold potatoes, a creamy broth, sharp cheddar, and nutty thyme brown butter spooned over the top. This is one of those end-of-summer recipes that feels cozy enough for fall but still makes the most of corn season. I blend just a portion of the soup in my @Ninja Kitchen blender, then stir it back into the pot. It gives the chowder that thick, creamy texture while still leaving plenty of whole corn and potatoes in every spoonful. Such an easy trick, and one of my favorite ways to make creamy soups without adding flour. Brown Butter Corn Chowder Ingredients * 4 Tbsp unsalted butter, divided * 1 small yellow onion, diced * 2 cloves garlic, minced * 1½ lb Yukon gold potatoes, cut into small cubes * 4 cups corn kernels, fresh or frozen * 4 cups chicken broth * 1 to 1½ tsp kosher salt, to taste * ½ tsp black pepper * ¾ tsp smoked paprika * 1 tsp fresh thyme leaves, plus more for finishing * 1 cup heavy cream * ½ cup freshly shredded sharp cheddar * ½ tsp Dijon mustard * 1 to 2 tsp apple cider vinegar or lemon juice, to taste * 2 scallions, thinly sliced, optional * Flaky salt for finishing Directions Melt 2 Tbsp butter in a Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for another 30 seconds. Add the potatoes, corn, chicken broth, 1 tsp salt, pepper, smoked paprika, and thyme. Bring to a gentle boil, then reduce to a simmer and partially cover. Cook for 15 to 18 minutes, until the potatoes are very tender. Transfer about 2 cups of the soup to a blender and blend until smooth. Pour it back into the Dutch oven and stir to combine. Add the heavy cream, cheddar, and Dijon. Keep over low heat for another 3 to 5 minutes, stirring until the cheese has melted. Taste and add additional salt as needed, then stir in 1 tsp apple cider vinegar or lemon juice. Taste again and add another teaspoon if it needs a little more brightness. For the brown butter, melt the remaining 2 Tbsp butter in a small skillet over medium heat. Cook until foamy, deeply golden, and nutty smelling. Add a few fresh thyme leaves during the last 20 to 30 seconds. Ladle the chowder into bowls and spoon the warm thyme brown butter over the top. Finish with cracked pepper, flaky salt, scallions, and extra thyme. That little brown butter drizzle at the end makes the whole thing. 🤎 #CornChowder #SoupSeason #DutchOvenRecipes #EasyDinner #tiktokshopstockup
Brown Butter Corn Chowder 🌽🤎 Sweet corn, tender Yukon gold potatoes, a creamy broth, sharp cheddar, and nutty thyme brown butter spooned over the top. This is one of those end-of-summer recipes that feels cozy enough for fall but still makes the most of corn season. I blend just a portion of the soup in my @Ninja Kitchen blender, then stir it back into the pot. It gives the chowder that thick, creamy texture while still leaving plenty of whole corn and potatoes in every spoonful. Such an easy trick, and one of my favorite ways to make creamy soups without adding flour. Brown Butter Corn Chowder Ingredients * 4 Tbsp unsalted butter, divided * 1 small yellow onion, diced * 2 cloves garlic, minced * 1½ lb Yukon gold potatoes, cut into small cubes * 4 cups corn kernels, fresh or frozen * 4 cups chicken broth * 1 to 1½ tsp kosher salt, to taste * ½ tsp black pepper * ¾ tsp smoked paprika * 1 tsp fresh thyme leaves, plus more for finishing * 1 cup heavy cream * ½ cup freshly shredded sharp cheddar * ½ tsp Dijon mustard * 1 to 2 tsp apple cider vinegar or lemon juice, to taste * 2 scallions, thinly sliced, optional * Flaky salt for finishing Directions Melt 2 Tbsp butter in a Dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for another 30 seconds. Add the potatoes, corn, chicken broth, 1 tsp salt, pepper, smoked paprika, and thyme. Bring to a gentle boil, then reduce to a simmer and partially cover. Cook for 15 to 18 minutes, until the potatoes are very tender. Transfer about 2 cups of the soup to a blender and blend until smooth. Pour it back into the Dutch oven and stir to combine. Add the heavy cream, cheddar, and Dijon. Keep over low heat for another 3 to 5 minutes, stirring until the cheese has melted. Taste and add additional salt as needed, then stir in 1 tsp apple cider vinegar or lemon juice. Taste again and add another teaspoon if it needs a little more brightness. For the brown butter, melt the remaining 2 Tbsp butter in a small skillet over medium heat. Cook until foamy, deeply golden, and nutty smelling. Add a few fresh thyme leaves during the last 20 to 30 seconds. Ladle the chowder into bowls and spoon the warm thyme brown butter over the top. Finish with cracked pepper, flaky salt, scallions, and extra thyme. That little brown butter drizzle at the end makes the whole thing. 🤎 #CornChowder #SoupSeason #DutchOvenRecipes #EasyDinner #tiktokshopstockup

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