Description
Creamy Corn Chowder is a heartwarming dish that combines the sweetness of fresh corn with velvety cream, creating a comforting bowl perfect for chilly evenings. This quick and easy recipe not only bursts with flavor but is also customizable to suit your taste. Enjoy it on its own or pair it with some crusty bread for a delightful meal that brings warmth and joy to any table.
Ingredients
Scale
- 3 cups fresh corn kernels (or 2 cups frozen corn)
- 2 medium yellow potatoes, diced (about 2 cups)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- Salt and pepper to taste
- 1 tsp dried thyme
- 4 slices bacon (optional), cooked and crumbled
Instructions
- Prep all ingredients: shuck corn, peel and dice potatoes, chop onion, and mince garlic.
- In a large pot over medium heat, melt butter and sauté the onions until translucent.
- Add minced garlic and sauté briefly until fragrant.
- Stir in diced potatoes and corn; cook for about 2 minutes.
- Pour in vegetable broth to cover the ingredients; bring to a gentle boil.
- Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Stir in heavy cream and season with salt, pepper, and thyme; simmer for an additional 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: For a vegan option, replace heavy cream with coconut milk and ensure vegetable broth is used. You can add diced peppers or jalapeños for extra flavor or spice. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.