Corn Chowder
A creamy, flavorful dish that brings together sweet corn, tender potatoes, and a rich broth for a comforting meal.
Ingredients
Main Ingredients
- 4 cups fresh corn kernels (or frozen corn, thawed) Fresh is best, but frozen works in a pinch.
- 2 large potatoes, peeled and diced Yukon Gold or Russet potatoes are recommended.
- 1 medium onion, chopped Adds flavor to the chowder.
- 2 cups vegetable broth Can use chicken broth if preferred.
- 2 cups milk (or plant-based milk for a dairy-free version) Choose based on dietary preferences.
- 2 tablespoons butter or olive oil For sautéing the vegetables.
- to taste Salt and pepper Adjust seasoning according to preference.
- optional Fresh chives or parsley for garnish Enhances presentation.
Instructions
Cooking Instructions
- In a large pot, melt the butter (or heat the olive oil) over medium heat. Add the chopped onion and sauté until it's translucent, about 4-5 minutes.
- Stir in the diced potatoes and cook for another 2 minutes.
- Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 10 minutes until the potatoes are fork-tender.
- Stir in the corn kernels and continue to cook for an additional 5 minutes.
- Pour in the milk, stirring to combine all the ingredients. Let it cook for 2 more minutes, then season with salt and pepper to taste.
- Remove from heat and ladle the chowder into bowls. Garnish with fresh chives or parsley if desired, and enjoy!
Notes
For a creamy texture, consider blending a portion of the chowder. Experiment with spices such as paprika or cayenne for additional flavor. Store leftovers in an airtight container for up to three days.