Description
A creamy, hearty Potato Corn Chowder filled with sweet corn, tender potatoes, and rich broth. Comfort food in a bowl, perfect for cozy nights or family dinners.
Ingredients
- Butter: 2 tablespoons
- Olive Oil: 1 tablespoon
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Celery: 2 stalks, diced
- Carrots: 2 medium, diced
- Potatoes: 4 medium, diced
- Corn Kernels: 3 cups (fresh or frozen)
- Vegetable Broth: 4 cups
- Heavy Cream: 1 cup
- Bay Leaf: 1
- Thyme: 1 teaspoon, dried
- Salt: 1 1/2 teaspoons
- Black Pepper: 1/2 teaspoon
- Fresh Parsley: 2 tablespoons, chopped
Instructions
- Preheat Your Equipment: Warm a large soup pot over medium heat.
- Combine Ingredients: Melt butter and olive oil, sauté onion, garlic, celery, and carrots until softened.
- Prepare Your Cooking Vessel: Add potatoes, corn, thyme, bay leaf, salt, and pepper. Pour in broth and bring to a boil.
- Assemble the Dish: Reduce to a simmer, cover, and cook for 15–20 minutes until potatoes are tender.
- Cook to Perfection: Mash some potatoes in the pot to thicken naturally.
- Finishing Touches: Stir in cream, simmer 5 minutes, then remove bay leaf.
- Serve and Enjoy: Garnish with parsley and serve hot with bread.
Notes
- Note: Use fresh corn in season for best flavor.
- Note: Don’t boil cream to avoid curdling.
- Note: Mash some potatoes for natural thickness.