Description
Warm your soul with this comforting corn chowder, a delightful blend of fresh corn, tender potatoes, and aromatic herbs. Perfect for chilly evenings or any time you crave a hearty meal, this creamy dish promises to impress family and friends alike. It’s easy to make and versatile enough to serve as a starter or a main course.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or milk
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- 1. Prep the vegetables: Shuck the corn and slice the kernels off the cob. Dice the potatoes, onions, and chop the garlic.
- 2. Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until fragrant and translucent (3–5 minutes).
- 3. Add potatoes and broth: Stir in diced potatoes with vegetable broth. Bring to a gentle boil then reduce heat and simmer for about 15 minutes until tender.
- 4. Incorporate corn and cream: Add fresh corn kernels along with cream or milk. Let it simmer for another 10 minutes until well combined.
- 5. Season and serve: Taste your chowder, adjusting salt, pepper, and herbs as desired. Ladle into bowls and enjoy hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 8g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - For a vegan option, substitute coconut milk for cream and use vegetable broth. - To thicken the chowder, blend part of it or add mashed potatoes. - Fresh herbs enhance flavor; consider adding smoked paprika for an extra kick.