Corn Chowder: How to add more creaminess to cooked chowder
First time making corn chowder; used recipe with little olive oil,vegetable broth, milk, 20oz frozen corn, greek yogurt, red potatoes, onion, bell pepper, garlic, salt, pepper, little cayenne pepper & rosemary. It cooked in slow cooker over 8 hrs and the potatoes (diced small) were barely soft. It looked to me like it was going to be too liquidity, so I keep adding some floor mixed with milk in two hr intervals until I thought it was thickening. Now it's over thickened. (Didn't have a good taster either; I've been adding all kinds of spices trying to get it more flavorful.).
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Food52 has some tested corn chowder recipes. Here they are. https://food52.com/recipes/search?q=Corn+Chowder&tag=corn-chowder,soup,test-kitchen-approved&o=relevance
Do you think this batch of soup will be ok with further cooking? Or not?
One thing to boost corn flavor is to use corn stock not vegetable stock (or water). During the summer I save corn cobs in the freezer and then turn them into a stock by simmering in water for 20-30 minutes. This stock freezes well; I use corn stock for things like corn chowder or polenta.
From the start, it sounds like the recipe used has too many unusual added ingredients like the broth and the yogurt. Some versions have peppers and potatoes, some don't.
Usually, corn chowder is a simpler dish - corn, onion, celery, milk or cream, butter (see Wikipedia entry) and very good.
For futures, probably don't make this recipe again and use a simpler, more classic version.
To fix this batch...maybe leave it overnight in the fridge, to let the flavors and textures meld. Then next day, remove from fridge, gently heat up, taste. Adjust liquid or seasonings (basic salt and pepper) in an attempt to save it.
And/or if needed, puree with a hand blender or in a food processor.