Description
Corn & Potato Chowder is a creamy and hearty soup perfect for any season.
Ingredients
Scale
- 4 ears fresh corn, shucked (4 cups corn kernels)
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 cup finely chopped onion
- ¾ cup finely chopped celery
- 2 cloves garlic, minced
- 1½ teaspoons kosher salt, divided
- ½ teaspoon ground black pepper
- 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
- ⅛ teaspoon ground cayenne pepper
- 4 cups low-sodium vegetable broth
- 12 ounces small yellow potatoes, cut into ½-inch pieces
- 2 cups milk (whole or 2% or canned coconut milk for dairy-free)
- 2 Tablespoons minced chives
Instructions
- Cut the corn off the cob and scrape the cobs for milk and bits of corn.
- Heat oil and butter in a large pot over medium heat.
- Add onion and celery, cook for 2 minutes.
- Stir in garlic, 1 teaspoon salt, pepper, thyme, and cayenne pepper, cook for 1 minute.
- Pour in vegetable broth and add corn cobs, simmer for 10-15 minutes.
- Remove corn cobs and discard them.
- Add potatoes and simmer for 10 minutes or until ¾ cooked.
- Stir in corn kernels, milk, and remaining salt, simmer for 5 minutes until fully cooked.
- Turn off heat, taste, and adjust salt and pepper.
- Stir in chives and serve.
Notes
- For a thicker chowder, blend two cups of the soup and stir back into the pot.
- Use whole ears of corn for best results or substitute with frozen corn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Corn, Potato, Chowder, Soup, Vegetarian