Description
Warm up your evenings with a bowl of creamy corn chowder that combines sweet corn and tender Yukon Gold potatoes in a rich, buttery broth. This comforting dish is perfect for chilly nights or cozy gatherings, delivering a delightful blend of flavors and textures that will leave everyone asking for seconds. Simple to prepare yet satisfying, this chowder is a family favorite that brings back warm memories of shared meals and laughter.
Ingredients
Scale
- 4 cups fresh corn kernels (or 3 cups frozen corn)
- 2 medium Yukon Gold potatoes, diced (about 2 cups)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or whole milk)
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Instructions
- Prepare your ingredients by shucking the corn and chopping the potatoes, onion, and garlic.
- In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic; sauté until translucent (about 3-4 minutes).
- Add the corn and diced potatoes to the pot, stirring for about 2-3 minutes.
- Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15-20 minutes until potatoes are fork-tender.
- Stir in the heavy cream gradually while maintaining a gentle simmer. Season with salt, pepper, thyme, and cayenne.
- For a creamier texture, use an immersion blender to puree part of the chowder while leaving some chunks intact.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg