Description
A comforting corn potato chowder that wraps you in creamy goodness, perfect for chilly evenings.
Ingredients
Scale
- 4 medium Yukon Gold potatoes, peeled and cubed
- 2 cups corn kernels (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup half-and-half (or coconut milk for dairy-free)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium heat, add a drizzle of olive oil. Once hot, toss in the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the cubed potatoes and pour in the vegetable broth. Bring to a boil, then reduce to a simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the corn kernels, season with salt and pepper, and allow to simmer for an additional 5-10 minutes.
- If you prefer a silkier texture, use an immersion blender to puree part of the soup while leaving some chunks for character.
- Stir in the half-and-half and heat through for about 5 minutes. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley.
Notes
Serve with crusty bread or a simple side salad. You can freeze leftovers for up to 3 months, and reheat on low heat.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: chowder, corn, potato, soup, vegetarian, comfort food