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Potato Corn Chowder

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A comforting and satisfying Potato Corn Chowder with a creamy texture and delightful flavors, perfect for chilly evenings.

Ingredients

Scale
  • 4 medium potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups corn kernels (fresh, frozen, or canned)
  • 4 cups chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons dried thyme
  • Salt and pepper to taste
  • 2 tablespoons flour (optional, for thickening)
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.
  3. Stir in the diced potatoes and corn, cooking for an additional 3 minutes.
  4. Pour in the chicken or vegetable broth, then bring the mixture to a boil.
  5. Reduce heat to medium-low and let it simmer for 15-20 minutes, or until the potatoes are tender.
  6. In a small bowl, mix the flour with the milk until smooth.
  7. Gradually add the milk mixture to the pot, stirring constantly to avoid lumps.
  8. Stir in the heavy cream and continue cooking for another 5-10 minutes, until the chowder thickens.
  9. Add the dried thyme, and season with salt and pepper to taste. Optionally, mix in shredded cheddar cheese for enhanced creaminess.

Notes

For a lighter version, reduce or skip the heavy cream. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-potato-corn-chowder/