Potato Corn Chowder
Potato Corn Chowder is a comforting, creamy dish that combines sweet corn and hearty potatoes, perfect for chilly evenings. This easy-to-make chowder brings warmth and joy to your table, making it an ideal choice for gatherings or family dinners. With each spoonful, you’ll experience a delightful blend of flavors that will have everyone coming back for more.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves about 6
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 4 medium Yukon Gold potatoes, diced
- 2 cups fresh or frozen corn kernels
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- 2 tbsp chives or green onions, chopped (for garnish)
Instructions
- Wash and peel the potatoes; dice them into bite-sized cubes. Chop the onion and mince the garlic.
- In a large pot over medium heat, melt butter and sauté the onions until translucent (about 5 minutes). Add minced garlic and sauté until fragrant.
- Stir in the diced potatoes and corn; coat them in the buttery mixture.
- Pour in vegetable broth until all ingredients are submerged. Bring to a gentle boil, then reduce heat to simmer for 20 minutes or until potatoes are tender.
- For extra creaminess, use an immersion blender to puree part of the chowder, leaving some chunks for texture.
- Gradually stir in heavy cream and season with salt and pepper to taste. Serve hot garnished with chives or green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg