Description
Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 3 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 cup corn, fresh, frozen, or canned
- salt and pepper (to taste)
Instructions
- Melt butter in a large pot (like a 5.5 quart Dutch oven) over medium-high heat until bubbly, about 2 minutes. Add onion, garlic, and carrots and sauté until tender, about 2 minutes.
- Add potatoes and broth. Bring to a boil and cook covered until potatoes are fork tender, about 10 minutes. It is ready when a fork can be easily inserted into the potatoes.
- Turn the heat down to medium and stir in heavy cream and corn. Cook until warmed through, about 2 minutes.
- Using a potato masher, mash half of the potatoes in the pot to thicken the soup. You can also coarsely blend with a handheld immersion blender.
- Stir well and let the soup continue cooking until thickened to a desired consistency, about 3-4 minutes.
- Season with salt and pepper to taste and serve warm.
Notes
How to store: Allow the soup to cool completely before transferring to an airtight container (this also helps to minimize risk of burning yourself). Refrigerate for up to four days. Reheat on the stovetop, in the microwave, or in the instant pot.
How to freeze: Transfer the chowder to a freezer-safe airtight container (such as a plastic deli container) or freezer bag, allowing room for expansion as the liquids freeze. Freeze for up to 3-6 months. Thaw overnight in the refrigerator and or use a warm water bath to gently release the soup from the bag or container and reheat from frozen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American