Description
A rich and comforting creamy corn chowder made with sweet corn, potatoes, and a touch of cream, perfect for a cozy meal.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- In a large pot, melt butter over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add corn and potatoes to the pot and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- If desired, blend part of the soup using an immersion blender for a thicker texture.
- Stir in the heavy cream and thyme. Simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use frozen corn if fresh is not in season.
- For a vegan version, use plant-based butter and coconut milk instead of cream.
- You can add cooked bacon or ham for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 40mg