Description
A comforting and creamy chowder filled with fresh corn and potatoes, perfect for chilly days.
Ingredients
Scale
- 3 cups fresh sweet corn (or frozen/canned)
- 4 medium Yukon Gold potatoes, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable stock or broth
- 1 cup heavy cream or milk
- 2 tablespoons butter
- 1 teaspoon fresh thyme
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt a tablespoon of butter over medium heat. Add chopped onions and minced garlic, cooking until soft and fragrant, about five minutes.
- Throw in chopped potatoes, stirring them into the buttery mix. Let them cook for another five minutes.
- Add vegetable broth, bringing it to a gentle simmer. Cover and let it cook for 15 minutes or until the potatoes are tender.
- Stir in corn and let the chowder simmer for an additional five minutes.
- Pour in heavy cream or milk, mixing well and letting it simmer for a couple of minutes.
- Sprinkle fresh herbs and season with salt and pepper. Adjust flavors as needed.
- Ladle into bowls, garnishing with more herbs or a sprinkle of paprika. Enjoy!
Notes
Make it lighter by using milk instead of cream. Add extra veggies for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
Keywords: chowder, corn, potato, soup, cozy meal, vegetarian