Description
A creamy and comforting corn chowder, perfect for summer gatherings and chilly days.
Ingredients
- 4 cups fresh corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs (like thyme or parsley) for garnish
Instructions
- Sauté the onions, garlic, and bell pepper in a large pot over medium heat until they soften, about 5 minutes.
- Add the diced potatoes and corn kernels, stirring everything together for another minute.
- Pour in the vegetable broth and bring to a gentle boil.
- Reduce the heat and let it simmer until the potatoes are tender, approximately 15-20 minutes.
- Stir in the heavy cream, seasoning with salt and pepper to taste.
- Remove from heat, garnish with your chosen herbs, and serve hot.
Notes
Store leftovers in an airtight container for up to 3-4 days or freeze for up to 3 months. Reheat gently with a splash of water or broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American