Description
A creamy, comforting bowl of Potato Corn Chowder that’s perfect for chilly days or cozy nights. Packed with tender potatoes, sweet corn, and aromatic herbs, it’s hearty, flavorful, and easy to make.
Ingredients
- Butter: 2 tablespoons (or olive oil) – Adds richness and helps sauté the aromatics.
- Yellow Onion: 1 large, finely chopped – Forms the savory backbone of the chowder.
- Garlic: 3 cloves, minced – Adds a fragrant, deep note.
- Yukon Gold Potatoes: 4 medium, diced – Creamy texture that thickens the chowder.
- Corn Kernels: 3 cups (fresh or frozen) – Natural sweetness and texture.
- Vegetable Broth: 4 cups – Depth of flavor while keeping it vegetarian.
- Thyme: 1 teaspoon, dried – Earthy herbal warmth.
- Salt: 1 teaspoon – Enhances overall flavor.
- Black Pepper: 1/2 teaspoon – Subtle heat and balance.
- Heavy Cream: 1 cup (or coconut milk) – Adds a silky, luxurious finish.
- Chives or Green Onions: 2 tablespoons, chopped – Bright, fresh garnish.
Instructions
- Preheat Your Equipment: Warm a large pot over medium heat and melt the butter.
- Combine Ingredients: Sauté onion for 5 minutes. Add garlic and thyme, cook 1 more minute.
- Prepare Your Cooking Vessel: Stir in potatoes and corn, then pour in broth and bring to a boil.
- Assemble the Dish: Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
- Cook to Perfection: Slightly mash the mixture for thickness while keeping some chunks.
- Finishing Touches: Stir in heavy cream, season with salt and pepper, and simmer 5 more minutes.
- Serve and Enjoy: Ladle into bowls and garnish with chives or green onions.
Notes
- Use Yukon Gold potatoes for the best texture.
- Char corn beforehand for extra smoky flavor.
- Add a splash of lemon juice before serving to brighten flavors.
- Let chowder sit for 10 minutes after cooking to deepen flavor.