Description
A delicious and creamy corn chowder that is perfect for any time of the year.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 4 cups corn kernels, fresh or frozen
- 2 medium potatoes, peeled and cubed
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth, add the corn kernels, cubed potatoes, dried thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Use an immersion blender to partially blend the soup until it reaches your desired consistency. Alternatively, you can transfer about 2 cups of the soup to a regular blender, blend until smooth, and then return it to the pot.
- Stir in the milk and heavy cream. Heat gently, being careful not to boil. Taste and adjust seasoning as needed.
- Ladle the chowder into bowls and garnish with fresh parsley. Serve hot.
Notes
- This chowder is great for using up leftover vegetables.
- You can adjust the thickness of the chowder by blending more or less of the soup.
- Feel free to add additional spices or bacon for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg