Description
A velvety, hearty soup blending sweet corn, tender potatoes, and aromatic vegetables into a comforting, satisfying meal perfect for rainy days or lazy weekends.
Ingredients
2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 celery stalks, diced
2 cups corn kernels (fresh or frozen)
2 cups diced potatoes
4 cups vegetable broth
1 cup non-fat evaporated milk
2 Tbsp all-purpose flour
1 tsp dried thyme
salt and pepper to taste
Instructions
Heat olive oil in a large pot over medium heat. Add onion, garlic, and celery; sauté until softened, 5 minutes. Add potatoes, vegetable broth, and thyme; bring to a boil. Reduce heat, cover, and simmer 15–20 minutes until potatoes are tender. Stir in corn and cook 5 more minutes. In a small bowl, mix flour and evaporated milk until smooth, then stir into the pot. Simmer 5–10 minutes until thickened. Season with salt and pepper. For a smoother texture, blend ~1 cup of chowder and stir back in.
Notes
Use fresh corn for enhanced sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add cooked shredded chicken or lentils for a protein boost (optional).