Description
A warm, creamy, and filling corn chowder that can be made with fresh or frozen corn.
Ingredients
- 4 cups corn (fresh or frozen)
- 1 large onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives or parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
- Stir in the diced potatoes and corn, and cook for a few minutes.
- Pour in the broth and bring to a boil. Reduce heat and simmer until potatoes are tender.
- Use an immersion blender to blend a portion of the soup for a creamy texture, or blend in batches in a regular blender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Garnish with chopped chives or parsley before serving.
Notes
For a richer flavor, sauté the onion until lightly browned. You can make this dish dairy-free by using substitutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 60mg
Keywords: corn chowder, soup, creamy soup, comfort food, vegetarian soup, easy recipe