🥣 Creamy Potato & Corn Chowder
🍽️ Serves: 4–6
⏱️ Ready in: 40–45 minutes
⭐ Ingredients:
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2 tbsp butter (or oil)
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1 small onion, diced
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2 cloves garlic, minced
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2 medium carrots, diced
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2 celery stalks, diced (optional)
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3 medium potatoes, peeled and diced (Yukon Gold or Russet)
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3 cups corn kernels (fresh, frozen, or canned & drained)
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4 cups chicken or vegetable broth
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1 cup milk or half-and-half
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1 cup heavy cream (or more milk for lighter version)
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Salt and black pepper, to taste
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½ tsp dried thyme (or 1 tsp fresh)
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Optional: ¼ tsp smoked paprika or chili flakes for a kick
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Optional garnish: chopped chives, shredded cheese, bacon bits
🔪 Instructions:
1. Sauté the Veggies
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In a large pot, melt butter over medium heat.
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Add onion, carrot, and celery (if using). Cook 5–6 minutes until soft.
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Stir in garlic, cook 1 more minute.
2. Add Potatoes & Corn
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Add diced potatoes and corn. Stir well.
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Season with thyme, salt, pepper, and paprika if using.
3. Add Broth & Simmer
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Pour in the broth. Bring to a boil, then reduce heat to low.
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Cover and simmer for 15–20 minutes, or until potatoes are tender.
4. Add Cream & Thicken
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Stir in the milk and heavy cream.
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Simmer uncovered for another 5–10 minutes to thicken slightly.
💡 Optional: For extra creaminess, mash some of the potatoes in the pot or use an immersion blender to partially puree the soup — just a few pulses!
5. Adjust Seasoning & Serve
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Taste and adjust salt, pepper, or spices.
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Ladle into bowls and top with chives, cheese, bacon bits, or a drizzle of cream.
📝 Tips & Variations:
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Make it vegetarian: Use veggie broth and skip bacon or meat-based garnishes.
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Add protein: Stir in cooked chicken, ham, or crumbled sausage.
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Cheesy twist: Add 1 cup shredded cheddar in the last 5 minutes.
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Thicker chowder? Add 1 tbsp flour to the sautéed veggies before the broth, or use a cornstarch slurry at the end.
Would you like a slow cooker version, a dairy-free or vegan variation?
