Creamy Corn and Potato Chowder

Corn and potato chowder is a hearty and comforting dish that has its roots in New England cuisine. Traditionally, chowders are thick, creamy soups that feature ingredients like potatoes, corn, and sometimes seafood. This version of chowder is a vegetarian delight that celebrates the natural sweetness of corn and the comforting texture of potatoes. It’s popular for its rich, creamy flavor and its ability to warm you up on a cold day.

Servings: Serves 6 people

Appliances/Utensils:

Ingredients:

2 tablespoons butter
1 onion, diced
2 cloves garlic, minced
3 cups fresh or frozen corn kernels
3 medium potatoes, peeled and diced
4 cups vegetable broth
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Melt 2 tablespoons of butter in a Large Pot over medium heat.
Add the diced onion and minced garlic. Sauté until the onion is translucent.
Stir in the corn kernels and diced potatoes. Cook for about 5 minutes, stirring occasionally.
Pour in the vegetable broth, and bring the mixture to a boil. Reduce heat and simmer for 20 minutes, or until the potatoes are tender.
Use a Potato masher to roughly mash some of the potatoes in the pot to thicken the chowder slightly.
Stir in the heavy cream, and season with salt and pepper to taste.
Simmer for an additional 5 minutes until the chowder is heated through.
Serve hot, garnished with fresh parsley.

Tips and Suggestions:

For a smoky flavor, add a sprinkle of smoked paprika or a few drops of liquid smoke.
To make the chowder vegan, substitute the butter with olive oil and the heavy cream with coconut milk or a non-dairy cream alternative.
Add diced carrots or celery for additional flavor and texture.

Serving Suggestions:

Serve with crusty bread or a fresh green salad for a complete meal. Garnish with extra chopped parsley or a sprinkle of cheddar cheese if desired.

Estimated Time:

Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes