Description
A warm and comforting chowder made with sweet corn, creamy potatoes, and aromatic herbs, perfect for family gatherings.
Ingredients
Scale
- 4 cups fresh or frozen sweet corn
- 2 medium russet or Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh thyme or parsley
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- Olive oil for sautéing
Instructions
- Heat a bit of olive oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until fragrant and translucent.
- Stir in the fresh corn, diced potatoes, and a pinch of salt; let the veggies meld their flavors for a few minutes.
- Add the vegetable or chicken broth, covering the veggies, and bring to a simmer; cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree a portion of the chowder for a thick consistency, or transfer a cup or two into a regular blender and blend until smooth.
- Stir in the cream or half-and-half, then adjust seasoning with salt, pepper, and herbs. Simmer for another few minutes.
- Serve hot garnished with fresh herbs, a sprinkle of smoked paprika, or bacon bits.
Notes
This chowder can be made lighter by using less cream or substituting with coconut milk for a dairy-free option. It freezes well for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 50mg
Keywords: corn chowder, soup, comfort food, creamy, vegetarian