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Potato Corn Chowder

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A cozy and creamy potato corn chowder that warms the heart and is easy to prepare, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 2 large sweet onions
  • 3 stalks celery
  • 2 medium carrots
  • 4 cloves garlic
  • 4 medium-sized potatoes
Broth and Cream
  • 4 cups vegetable or chicken broth
  • 1 cup heavy cream Can substitute with half-and-half for a lighter version.
Corn
  • 4 cups fresh or frozen corn Canned corn can be used; drain and rinse before adding.
Seasoning
  • Salt and pepper to taste
  • A dash of your favorite spices (like thyme or paprika)

Method
 

Preparation
  1. Dice the onions, celery, carrots, and garlic. Set aside.
Cooking
  1. In a large pot, heat some oil over medium heat. Add the onions and garlic, sautéing until they become fragrant and translucent.
  2. Toss in celery and carrots, cooking them until softened—about 5 minutes.
  3. Add the diced potatoes, followed by the broth. Bring it to a gentle boil.
  4. Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  5. Add the corn and cream, stirring well to combine. Season with salt, pepper, and any additional spices you love.
  6. Cook for another 5 minutes until everything is heated through. Serve warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 6gFat: 12gSaturated Fat: 7gSodium: 500mgFiber: 5gSugar: 5g

Notes

Garnish with fresh parsley or chives for added flavor. Serve alongside crusty bread or a simple green salad. For extra flavor, consider roasting the corn before adding it to the pot.
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