Description
A velvety and rich potato corn chowder that’s quick to make, budget-friendly, and perfect for chilly evenings.
Ingredients
- 2 cups diced potatoes (about 2 medium potatoes)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- Salt and pepper to taste
- Optional: fresh herbs like thyme or parsley for garnish
Instructions
- Sauté the chopped onion and minced garlic until soft and fragrant, about 3-5 minutes.
- Add the diced potatoes and pour in the broth. Bring to a boil, then reduce to a simmer for about 10-15 minutes, or until the potatoes are fork-tender.
- Stir in the corn and heavy cream. Season with salt and pepper, and let it simmer for another 5 minutes.
- Optionally, use an immersion blender to puree part of the chowder, but keep it chunky for a rustic feel.
- Taste and adjust seasonings as desired. Serve immediately, garnished with fresh herbs if desired.
Notes
For a thicker chowder, mix a tablespoon of cornstarch with cold water and stir into the pot in the final minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American