Description
Indulge in a bowl of creamy corn chowder that perfectly blends sweet corn and tender potatoes. This delightful dish, rich in flavor and texture, is ideal for cozy nights or gatherings with friends. With its vibrant colors and comforting aroma, this chowder will warm your heart and fill your belly. Easy to make in just 30 minutes, it’s sure to become a family favorite!
Ingredients
Scale
- 2 cups fresh corn kernels (or frozen)
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tsp fresh thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, cooking until onions are translucent.
- Add diced potatoes and vegetable broth; bring to a gentle boil. Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Stir in corn kernels, thyme, bay leaf, salt, and pepper. Simmer for an additional 10 minutes.
- Remove the bay leaf and stir in the heavy cream. Let it simmer gently for another 5 minutes.
- Adjust seasoning as needed before serving hot with fresh herbs on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg