Description
This Potato Corn Chowder is creamy, comforting, and perfect for any season. With a rich, velvety texture and the sweetness of corn, it’s a delightful dish for family dinners or casual gatherings.
Ingredients
- 4 medium potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken or vegetable broth
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons dried thyme
- Salt and pepper to taste
- 2 tablespoons flour (optional, for thickening)
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 3–4 minutes until the onion becomes translucent.
2. Add the diced potatoes and corn to the pot, stirring to combine. Cook for about 3 minutes.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce heat to medium-low and simmer for 15–20 minutes, or until the potatoes are tender.
4. In a small bowl, whisk the flour with the milk until smooth. Gradually add the mixture to the pot while stirring constantly to prevent lumps.
5. Add the heavy cream and continue cooking for another 5–10 minutes until the chowder thickens.
6. Stir in the dried thyme, then season with salt and pepper to taste. Add shredded cheddar cheese if using, and stir until melted and creamy.
7. Ladle the chowder into bowls, garnish with fresh parsley if desired, and serve hot.
Notes
For extra flavor, try roasting the corn before adding it to the chowder. You can also mash some of the potatoes for a thicker texture. This recipe can be made vegetarian by using vegetable broth and omitting the cheese or using a plant-based alternative.