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Creamy Potato Corn Chowder

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Warm up with this delightful potato corn chowder, a comforting blend of creamy potatoes and sweet corn simmered in a rich, savory broth. Perfect for chilly evenings or family gatherings, this dish offers a cozy embrace with every spoonful. Enjoy it served hot with crusty bread or croutons for an extra crunch. Easy to make and full of flavor, it’s sure to become a favorite!

Ingredients

Scale
  • 2 cups Yukon Gold potatoes, diced
  • 1 cup sweet corn (fresh or frozen)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 1 cup heavy cream (or half-and-half)
  • 2 tbsp butter
  • Salt, pepper, and thyme to taste

Instructions

  1. Prepare Your Veggies: Peel and dice the potatoes into bite-sized chunks. Chop the onion and mince the garlic.
  2. Sauté Aromatics: In a large pot over medium heat, melt butter until bubbly. Add onions and garlic; sauté for 3-5 minutes until fragrant and golden.
  3. Add Potatoes and Corn: Stir in diced potatoes and sweet corn to combine flavors.
  4. Pour in the Broth: Add vegetable broth to cover veggies by about an inch; season with salt, pepper, and thyme. Bring to a rolling boil.
  5. Simmer Away: Reduce heat and simmer uncovered for about 20 minutes until potatoes are tender.
  6. Add Creamy Goodness: Stir in heavy cream or half-and-half; warm through without boiling. Serve hot with crusty bread or croutons on top!

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