Potato Corn Chowder: Comfort in Every Cozy Spoonful
Warm, inviting, and downright delicious, this Potato Corn Chowder brings a taste of home with its creamy consistency and hearty ingredients.
Ingredients
Chowder Base
- 4 medium potatoes, diced
- 2 cups corn kernels (fresh or frozen)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Can substitute with coconut milk for a lighter version.
- 2 tablespoons butter
- to taste Salt and pepper
Instructions
Preparation
- Begin by washing and dicing the potatoes into small cubes.
- Chop the onion and mince the garlic.
Cooking
- In a large pot over medium heat, melt the butter.
- Add the chopped onions and minced garlic to the pot and sauté until soft and fragrant.
- Add the diced potatoes and corn kernels to the pot and stir to combine.
- Pour the vegetable broth over the mixture and bring to a gentle boil.
- Reduce the heat and let simmer uncovered for 15-20 minutes until the potatoes are fork-tender.
- Stir in the heavy cream and season with salt and pepper to taste.
- Adjust the consistency by adding more broth or water if too thick.
Serving
- Ladle the chowder into bowls, garnishing with fresh herbs if desired and enjoy hot.
Notes
This chowder pairs perfectly with crusty bread or a garden salad. Consider adding cheese toppings for an extra twist.