Name: Potato Corn Chowder
Ingredients: 2 tablespoons Unsalted Butter or Olive Oil; 1 medium Onion, diced; 2 stalks Celery, diced; 1 Green Bell Pepper (optional), diced; 2 cloves Garlic, minced; 4 cups Potatoes, peeled and diced; 2 cups Corn Kernels (fresh or frozen); 3 cups Vegetable Broth or Chicken Broth; 1 cup Milk or Half-and-Half; 1 teaspoon Dried Thyme; ½ teaspoon Smoked Paprika; Salt and Pepper, to taste; Fresh Chives or Parsley, for garnish

Description

This Potato Corn Chowder is creamy, hearty, and soul-warming. With tender potatoes, sweet corn, and a savory broth, it’s the perfect cozy meal for cold nights or comforting lunches.

Ingredients

Scale

2 tablespoons Unsalted Butter or Olive Oil
1 medium Onion, diced
2 stalks Celery, diced
1 Green Bell Pepper (optional), diced
2 cloves Garlic, minced
4 cups Potatoes, peeled and diced
2 cups Corn Kernels (fresh or frozen)
3 cups Vegetable Broth or Chicken Broth
1 cup Milk or Half-and-Half
1 teaspoon Dried Thyme
½ teaspoon Smoked Paprika
Salt and Pepper, to taste
Fresh Chives or Parsley, for garnish

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Instructions

Preheat & Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté onion, celery, and green pepper (if using) until soft. Add garlic and cook 30 seconds more.
Build the Base: Stir in potatoes and corn. Pour in broth, add thyme and smoked paprika. Bring to a gentle simmer.
Simmer Gently: Cook for 12–15 minutes until potatoes are tender but not mushy.
Partially Blend: Blend about one-third of the soup using an immersion or regular blender to thicken.
Add Milk & Heat Through: Stir in milk and gently warm. Adjust seasoning.
Finishing Touches: Ladle into bowls, garnish with chives or parsley, and serve warm.

Notes

Use both starchy and waxy potatoes for great texture.
Don’t boil after adding milk—keep the heat low.
For richer chowder, substitute half-and-half for milk.
Add cayenne or cheddar for flavor variations.