One-Pot Corn & Potato Chowder
This comforting One-Pot Corn & Potato Chowder is a hearty and creamy soup, perfect for a cozy dinner. It blends the sweetness of corn with the earthiness of potatoes, creating a dish that's both delicious and satisfying.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced (about 4 cups)
- 2 cups corn kernels (fresh, frozen, or canned)
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- salt to taste
- pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the diced potatoes, corn kernels, vegetable broth, dried thyme, and paprika. Bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cover the pot. Allow it to cook for about 15 minutes, or until the potatoes are tender.
- Use a potato masher or fork to mash about half of the chowder to create a creamier texture while leaving some chunks for heartiness.
- Stir in the milk and season with salt and pepper to taste. Heat through for an additional 3-5 minutes, but do not boil.
- Serve piping hot, garnished with fresh parsley.
Notes
For added richness, consider stirring in a tablespoon of butter after adding the milk.
You can also add bacon or ham for extra flavor, if desired.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.