Description
A warm and comforting chowder that combines sweet corn and fluffy potatoes, creating a nostalgic dish reminiscent of family gatherings.
Ingredients
Scale
- Fresh corn kernels (or canned/frozen)
- 2 large russet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or almond/coconut milk for dairy-free)
- 2 tablespoons butter or olive oil
- Salt, to taste
- Pepper, to taste
- 1 teaspoon dried thyme (or chives for garnish)
Instructions
- Sauté the aromatics: In a large pot, melt butter or heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic, sauté for another minute until fragrant.
- Add the diced potatoes and stir to coat.
- Pour in the broth and add the corn. Bring everything to a gentle boil.
- Simmer: Reduce heat and simmer for 20-25 minutes, stirring occasionally until potatoes are fork-tender.
- Stir in the cream and let it heat through.
- Season to taste and adjust accordingly.
- Serve hot and garnish with chives or a swirl of cream.
Notes
For a different flavor, substitute potatoes with sweet potatoes or butternut squash. Add extra corn at the end for texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: chowder, corn, potato, comfort food, family recipe, easy soup