Description
A delicious and creamy corn chowder that brings comfort in every spoonful, perfect for chilly days.
Ingredients
Scale
- 4 cups fresh corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and garlic, sauté until translucent.
- Add the diced potatoes and corn, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Stir in the heavy cream and season with salt and pepper.
- Blend the chowder slightly with an immersion blender for a creamier texture, if desired.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Feel free to add other vegetables like bell peppers or carrots for extra flavor.
- This chowder can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Creamy Corn Chowder, Comfort Food, Soup Recipe, Vegetarian Chowder