Description
Creamy Corn Chowder with Potatoes is a heartwarming dish that combines the sweetness of fresh corn with the buttery texture of Yukon Gold potatoes. This comforting soup is perfect for chilly evenings, offering a cozy bowl of deliciousness that brings families together. With a rich, velvety consistency and aromatic herbs, each spoonful is a delightful experience. Whether served as an appetizer or main course, this chowder will quickly become a favorite in your home.
Ingredients
Scale
- 2 cups fresh corn kernels (about 4 ears)
- 2 medium Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream or coconut milk
- 1 tsp fresh thyme, chopped
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until soft and fragrant.
- Stir in diced potatoes and corn; cook for about 5 minutes to meld flavors.
- Pour in vegetable broth, ensuring all ingredients are submerged. Bring to a gentle boil.
- Reduce heat and let simmer for 15-20 minutes until potatoes are fork-tender.
- Stir in cream or coconut milk; heat through without boiling.
- Season with thyme and pepper to taste. Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg