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–+ servings
Potato Corn Chowder

Creamy Potato Corn Chowder That Warms the Soul

This Potato Corn Chowder is a hearty and creamy dish that is perfect for cozy gatherings.
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Course: Soups
Cuisine: American
Keyword: comfort food, creamy soup, Hearty Dish, Potato Corn Chowder, Seasonal Recipe, Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 bowls
Calories: 350kcal

Equipment

  • large cooking pot

Ingredients

For the Base

  • 2 tablespoons Butter Adds rich, creamy flavor
  • 1 medium Onion Diced
  • 2 cloves Garlic Minced
  • 1 medium Carrot Diced
  • 3 cups Potatoes Peeled and diced

For the Soup

  • 3 cups Vegetable or Chicken Broth Use vegetable for a lighter touch
  • ½ cup Heavy Cream Adds luxury creaminess
  • 1 cup Corn Fresh, frozen, or canned

For Seasoning

  • to taste Salt
  • to taste Pepper

Instructions

Step-by-Step Instructions

  • Melt 2 tablespoons of butter over medium heat in a large cooking pot. Add diced onion and sauté for about 5 minutes until soft and translucent.
  • Stir in 2 cloves of minced garlic and diced carrot, cooking for 2-3 minutes until fragrant. Ensure the garlic does not brown.
  • Add peeled and diced potatoes along with 3 cups of broth. Bring to a boil, then reduce heat to a simmer and cover the pot. Cook for about 15 minutes until potatoes are tender.
  • Stir in ½ cup of heavy cream and 1 cup of corn, cooking for another 5 minutes until the chowder thickens slightly.
  • Season with salt and pepper to taste. Ladle into bowls and serve hot.

Notes

For best results, use fresh corn and ensure potatoes are tender but not mushy. This chowder can be stored in the fridge for up to 4 days.

Nutrition

Serving: 1bowl | Calories: 350kcal | Carbohydrates: 45g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 600mg | Potassium: 800mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg