Potato and Corn Chowder
This hearty Potato and Corn Chowder is a delicious and comforting dish that's perfect for any time of the year. Packed with flavor and nourishing ingredients, it's sure to warm you up on a chilly day.
Equipment
- 1 large pot
- 1 cutting board
- 1 ladle
- 1 measuring cups and spoons
- 1 stirring spoon
Ingredients
- 4 medium potatoes, peeled and diced About 600g.
- 2 cups corn kernels Fresh or frozen, about 300g.
- 1 medium onion, chopped About 150g.
- 2 cloves garlic, minced
- 4 cups vegetable broth About 960ml.
- 1 cup heavy cream About 240ml.
- 2 tablespoons butter About 30g.
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika Optional.
- fresh parsley For garnish.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional minute until fragrant.
- Add the diced potatoes, corn, vegetable broth, salt, pepper, and smoked paprika (if using). Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher to lightly mash some of the potatoes in the chowder for a creamy texture while leaving some chunks intact.
- Stir in the heavy cream and heat through for an additional 5 minutes.
- Taste and adjust seasoning if necessary.
- Ladle the chowder into bowls and garnish with fresh parsley before serving.
Notes
For a lighter version, you can replace the heavy cream with milk or a plant-based milk alternative.
Feel free to add other vegetables like celery or bell peppers for added flavor and nutrition.
This chowder can be stored in the refrigerator for up to 3 days and reheats well on the stove.