Description
A creamy and comforting corn chowder recipe perfect for any occasion.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced potatoes and corn kernels to the pot, stirring to combine. Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Using an immersion blender, blend the chowder until smooth, or carefully transfer half of the mixture to a blender and puree, then return it to the pot.
- Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Heat through for another 5 minutes, but do not boil.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a smoky flavor, add 1 cup of cooked bacon or smoked sausage to the chowder.
- For a spicier kick, include 1 diced jalapeño or a pinch of cayenne pepper during the sautéing step.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg