Description
A creamy and comforting potato corn chowder perfect for chilly days, infused with love and warmth from family traditions.
Ingredients
Scale
- 4 medium potatoes, peeled and diced
- 1 cup corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chives for garnish
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic, sautéing them until they’re beautifully softened and fragrant—about 3-5 minutes.
- Cook the Potatoes: Next, add the diced potatoes along with the vegetable broth. Bring this mixture to a boil before reducing the heat. Let it simmer gently until the potatoes are tender, which should take about 15-20 minutes.
- Combine Cream and Corn: Once the potatoes are fork-tender, stir in the corn and heavy cream. Cook this until everything is heated through, allowing the flavors to meld together, which usually takes about 5 minutes.
- Season to Perfection: As the final touch, season your chowder with salt and pepper to taste. Feel free to adjust based on your preference—this is your creation after all!
- Garnish and Serve: Serve the chowder hot, garnished with freshly chopped chives for a pop of color and a hint of oniony aroma. Enjoy each spoonful as it warms you from the inside out.
Notes
Leftover chowder can be stored in an airtight container for up to 3 days. This chowder can also be frozen for up to 3 months without the cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 40mg