Creamy Baked Corn Chowder
< 1 hour
About this Recipe
By: Morgana Jane
If you are a fan of mac n’ cheese, then you will love this gluten-free alternative!
It’s smooth, creamy, cheesy, and delicious without all the carbs.
1 lb boneless pork chop (about ¾” thick Is nice)
1 onion, cubed
2 c whipping cream
1 tbsp garlic granules
½ tsp salt
20 cracks black pepper
Drizzle of Sriracha (as much or little as you like)
3 c frozen corn
¾ c grated mozzarella cheese
¾ c grated Monterey Jack cheese
½ c parsley, roughly chopped
Butter to sauté
Smooth & Cheesy!
Smooth, creamy, and cheesy – it’s just a big bowl of comfort. Perfect for wet and chilly days and absolutely delicious!
Step by Step Instructions
Place the pork into a bowl, drizzle with olive oil, sprinkle generously with salt, pepper, and garlic granules, then use your hands to massage the oil and seasoning into the chops. Melt a bit of butter in a large cast iron pan over medium high heat and sear the chops on both sides, 3 – 5 minutes per side, then remove the pork from the pan and set aside.
Add a bit more butter to the pan if needed and sauté the onion until translucent, then add the cream, salt, pepper, garlic granules, and sriracha. Bring the cream to a hard boil and let it reduce by about ½, then add the corn to the pan and continue a moderate boil.
When the pork is cool enough to handle cut it into cubes (about ½”) and add it back to the pan with the corn and cream. The frozen corn will bring more liquid to the pan and the cream sauce will need to reduce again so that it’s nice and thick. Keep the pan on a moderate boil until the pork is cooked through and the chowder is a good consistency. Taste and correct seasoning to your preference.
While the chowder is reducing again, set the oven to 350°.
When the chowder has reached a good consistency turn off the heat and sprinkle the mozzarella and jack cheeses overtop, then pop the pan into the oven for 15 minutes, until the cheese is golden. You may wish to turn on the broiler for a minute to help finish the cheese to golden and a bit crisp.
When the cheese is golden and a bit crisp remove the pan from the oven and let it rest for a few minutes, then scatter the chopped parsley overtop, serve into shallow bowls, then sit down and enjoy the subtle flavors of pure comfort that you have created for dinner!