One-Pot Corn & Potato Chowder
This comforting One-Pot Corn & Potato Chowder is a hearty meal packed with sweet corn, creamy potatoes, and aromatic herbs. It's easy to prepare and perfect for a cozy dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Measuring cups and spoons
- 1 Blender (optional)
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 600 grams potatoes, peeled and diced About 4 medium potatoes.
- 2 cups corn kernels Fresh, frozen, or canned.
- 4 cups vegetable broth
- 1 cup milk Or plant-based milk for a dairy-free option.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and cook for about 5 minutes, or until translucent.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Stir in the diced potatoes, corn kernels, vegetable broth, salt, black pepper, smoked paprika, and dried thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and let it cook for about 15 minutes, or until the potatoes are tender.
- If you prefer a creamier texture, you can use a blender to puree a portion of the chowder and then stir it back into the pot, or you can crush some of the potatoes with a fork directly in the pot.
- Pour in the milk and stir well. Allow the chowder to heat for an additional 2-3 minutes, then taste and adjust seasoning if necessary.
- Serve hot, garnished with chopped parsley.
Notes
Feel free to add diced carrots or celery for extra flavor and nutrition. This chowder can be stored in the refrigerator for up to 3 days and reheats well on the stovetop. For a spicier kick, add a pinch of red pepper flakes while cooking.