Potato Corn Chowder
A hearty and comforting creamy soup that combines the sweetness of corn and the heartiness of potatoes, perfect for chilly days.
Ingredients
Main Ingredients
- 4 medium medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1 cup whole milk or plant-based milk for a vegan option
- 1 cup heavy cream or plant-based cream for a vegan option
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening) Use a gluten-free thickener like cornstarch if needed
- 1/2 cup shredded cheddar cheese (optional) Use a different cheese for varied flavors
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until the onion becomes translucent.
- Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to medium-low, and let it simmer for 15-20 minutes, or until the potatoes are tender.
- In a small bowl, mix the flour with the milk until smooth. Gradually add the mixture to the pot, stirring constantly to avoid lumps. Add the heavy cream, and continue cooking for another 5-10 minutes, until the chowder thickens.
- Stir in the thyme, and season with salt and pepper to taste. Optionally, add shredded cheddar cheese for extra creaminess and flavor.
- Ladle the chowder into bowls, garnish with fresh parsley (optional), and serve hot!
Notes
If you have leftovers, let the chowder cool completely. Store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Remember to reheat it on the stove or in the microwave before serving.