Description
A comforting chowder featuring fresh corn and tender potatoes in a rich, velvety base, perfect for chilly evenings.
Ingredients
- Fresh corn kernels (from about 4 ears or frozen corn)
- Yukon Gold potatoes, diced
- Onion, finely chopped
- Garlic, minced
- Vegetable stock
- Heavy cream
- Olive oil
- Salt and pepper, to taste
- Optional: Chopped chives or parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it becomes translucent, around 5 minutes.
- Stir in the minced garlic, allowing it to cook for an additional minute until fragrant.
- Add the diced potatoes and corn kernels, stirring well to combine the flavors.
- Pour in the vegetable stock, ensuring that all ingredients are submerged. Bring the mixture to a gentle boil before lowering the heat to simmer.
- Allow to cook until the potatoes are tender, approximately 15 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary.
- Stir in the heavy cream, adjusting seasoning with salt and pepper as needed.
- Heat gently before serving, taking care not to boil.
Notes
For best flavor, roast the corn slightly before adding it. Adjust thickness by varying the amount of stock used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chowder, corn soup, creamy soup, vegetarian soup, comfort food