Description
A warm and comforting corn chowder made with fresh corn, potatoes, and aromatic herbs, perfect for any season.
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium waxy potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp butter
Instructions
- Prep vegetables: Wash and peel potatoes; dice them into small cubes. Mince garlic and chop onion finely.
- Sauté aromatics: In a large pot over medium heat, melt butter. Add onions and garlic; sauté until golden brown (3-5 minutes).
- Cook potatoes: Stir in diced potatoes and vegetable broth; bring to a boil, then simmer for about 15 minutes until potatoes are tender.
- Add corn: Mix in corn kernels and heavy cream; stir gently until combined.
- Season & simmer: Add thyme, paprika, salt, and pepper; let simmer for another 10 minutes to deepen flavors.
- Final touches: Adjust seasoning if needed before serving hot with optional garnishes like fresh herbs.
Notes
- For added flavor, consider using fresh herbs as a garnish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg