Description
Creamy Corn Chowder with Potatoes is the ultimate comfort food, perfect for chilly evenings and family gatherings. This rich, velvety soup combines sweet corn, tender potatoes, and aromatic herbs into a bowl of warmth that feels like a loving embrace. Easy to prepare and versatile, this chowder is sure to become a cherished recipe in your home.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears)
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium vegetable broth
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat. Add onions and sauté until translucent, about 5 minutes.
- Stir in garlic and corn; cook for an additional 2-3 minutes until fragrant.
- Add diced potatoes and vegetable broth; bring to boil then reduce heat to simmer for 15-20 minutes or until potatoes are tender.
- Use an immersion blender to puree part of the chowder for creaminess while leaving some chunks for texture. Stir in heavy cream and season with salt and pepper.
- Let simmer for another 5 minutes before serving hot with crusty bread or fresh herbs on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg