Ingredients
- 2 cups fresh or frozen corn kernels
- 2 medium Yukon Gold potatoes (about 1 pound), diced
- 1 medium onion, finely chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or milk
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Dice onion, celery, and potatoes; mince garlic.
- Heat olive oil in a large pot over medium heat. Sauté onion and celery for 5 minutes until softened. Stir in garlic and cook for 1 minute.
- Add diced potatoes and corn. Stir to combine.
- Pour in broth to cover vegetables. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
- Stir in heavy cream or milk. Simmer for another 5 minutes until chowder thickens slightly.
- Season with salt and pepper to taste. Serve hot, optionally garnished with fresh herbs.
Notes
- Add crumbled bacon or smoked paprika for extra flavor.
- Use roasted corn for a smoky twist.
- Stir in shredded cheddar for a cheesy version.
- Diced ham or chicken can make it more filling.
- Serve with crusty bread or a grilled cheese sandwich for a full meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
