Potato and Corn Chowder
This creamy Potato and Corn Chowder is a hearty dish loaded with flavor and nutrition. Perfect for a cozy evening, this chowder combines the sweetness of corn with the earthiness of potatoes, resulting in a comforting and satisfying soup.
Equipment
- 1 large pot or Dutch oven
- 1 stirring spoon
- 1 set measuring cups and spoons
- 1 potato peeler
- 1 knife and cutting board
- 4 serving bowls
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 medium potatoes, peeled and diced (about 2 cups)
- 2 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with half-and-half or coconut milk.
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste salt
- to taste pepper
- fresh parsley, chopped For garnish.
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and carrots to the pot. Sauté for about 5 minutes, until the onions become translucent.
- Stir in the diced potatoes and corn, cooking for an additional 2 minutes.
- Pour in the vegetable broth, and add the dried thyme, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or immersion blender to mash about half of the mixture to thicken the chowder, leaving some chunks for texture.
- Stir in the heavy cream and heat through on low for another 5 minutes.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot, garnished with fresh parsley.
Notes
For a smokier flavor, consider adding some cooked bacon or smoked paprika. You can substitute heavy cream with half-and-half or coconut milk for a lighter option. Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove.