Description
This creamy potato corn chowder is a comforting and hearty soup that you can make in about 30 minutes. It’s perfect for a quick weeknight meal when you crave something warm and delicious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups diced potatoes (about 2 medium)
- 4 cups chicken or vegetable broth
- 1 cup frozen or fresh corn kernels
- 1 cup milk
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Optional: chopped fresh chives or parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in diced potatoes and broth. Bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, or until potatoes are tender.
- Add corn kernels and simmer for another 5 minutes.
- Reduce heat to low. Stir in milk and heavy cream. Heat gently, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh chives or parsley if desired.
Notes
- You can use any type of potato for this soup; Yukon Gold or red potatoes work well.
- For a thicker chowder, you can mash some of the potatoes against the side of the pot before adding the milk and cream.
- Feel free to add other vegetables like diced carrots or celery along with the onions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approximately 300-350 calories per serving (will vary based on milk/cream fat content)
- Sugar: Approximately 8-10g
- Sodium: Approximately 600-800mg (will vary based on broth)
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 30-35g
- Fiber: Approximately 3-5g
- Protein: Approximately 8-10g
- Cholesterol: Approximately 30-40mg