Description
Warm, inviting, and downright delicious, this Potato Corn Chowder brings a taste of home with its creamy consistency and hearty ingredients.
Ingredients
Scale
- 4 medium potatoes, diced
- 2 cups corn kernels (fresh or frozen)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream (Can substitute with coconut milk for a lighter version.)
- 2 tablespoons butter
- to taste Salt and pepper
Instructions
- Begin by washing and dicing the potatoes into small cubes.
- Chop the onion and mince the garlic.
- In a large pot over medium heat, melt the butter.
- Add the chopped onions and minced garlic to the pot and sauté until soft and fragrant.
- Add the diced potatoes and corn kernels to the pot and stir to combine.
- Pour the vegetable broth over the mixture and bring to a gentle boil.
- Reduce the heat and let simmer uncovered for 15-20 minutes until the potatoes are fork-tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Adjust the consistency by adding more broth or water if too thick.
- Ladle the chowder into bowls, garnishing with fresh herbs if desired and enjoy hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 40 mg
Keywords: Potato Corn Chowder