Description
A comforting and hearty chowder combining sweet corn and creamy potatoes, perfect for chilly evenings.
Ingredients
Scale
- Fresh Corn (or frozen corn)
- Russet Potatoes (or Yukon golds)
- 1 finely chopped yellow onion
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or full-fat milk
- Fresh thyme or chives
- Salt and pepper to taste
Instructions
- In a heavy pot, heat olive oil over medium heat and sauté the chopped onions and celery for about 5 minutes.
- Add the minced garlic and sauté for another minute.
- Add diced potatoes and corn, followed by the broth, stirring to coat.
- Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
- Add milk or cream and stir. Adjust consistency by mashing some potatoes if desired.
- Season with salt and pepper, and garnish with fresh herbs before serving.
Notes
Feel free to add toppings like crispy bacon, cheese, or green onions for a personalized touch. Store leftovers in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg
Keywords: corn chowder, potato chowder, comfort food, one-pot meal, family recipe