Description
A comforting and creamy chowder that combines sweet corn and tender potatoes, perfect for family gatherings.
Ingredients
Scale
- 3 cups fresh corn kernels (or frozen corn)
- 2 medium Yukon gold or russet potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 2 teaspoons fresh thyme
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Husk the corn and cut the kernels off the cobs. Chop the onion and dice the potatoes. Mince the garlic.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add minced garlic and sauté for another minute.
- Stir in the diced potatoes and cook for 3-4 minutes.
- Add broth and corn kernels, then bring to a simmer. Cook for 15-20 minutes until the potatoes are fork-tender.
- Stir in cream or coconut milk, and season with salt, pepper, and fresh herbs. Simmer for another 5 minutes.
- Serve warm, garnished with extra herbs or paprika, and enjoy with crusty bread.
Notes
For a thicker chowder, mash a few potatoes against the pot side and stir them back in. Adjust thickness by adding more broth or cream as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: chowder, corn, potatoes, comfort food, vegetarian, easy recipe