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Potato and Corn Chowder

This potato and corn chowder is a warm, creamy soup that's quick and easy to make, perfect for a cozy meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the chowder
  • 2 tablespoons butter For sautéing the onion and garlic.
  • 1 cup onion, chopped Chopped onion for flavor.
  • 2 cloves garlic, minced Minced garlic for added taste.
  • 4 cups potatoes, diced Cut in even pieces for uniform cooking.
  • 2 cups corn (fresh or frozen) Frozen corn can be used directly.
  • 4 cups vegetable broth Base for the soup.
  • 1 cup heavy cream or milk Use cream for richness or milk for a lighter version.
  • Salt and pepper to taste For seasoning.
  • Chopped parsley for garnish For serving.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
Cooking
  1. Add the diced potatoes and corn to the pot, followed by the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
  2. Stir in the heavy cream or milk, and season with salt and pepper. Heat through but do not boil.
Serving
  1. Serve hot, garnished with chopped parsley.

Notes

Cool the soup to room temperature before storing. Store in a sealed container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently and do not boil when adding cream again. For variations, consider adding bacon, chopped chives, or using coconut milk for a dairy-free option.