Quick and Easy Corn Chowder [ 35 min ]
This Creamy Corn and Potato Chowder is not only quick and easy to make, but it also brings a warm, comforting flavor that's perfect for cooler days. The sweetness of the corn pairs beautifully with the creaminess of the potato, all enhanced by a hint of smoked paprika. A garnish of fresh parsley and cheddar cheese adds a bit of freshness and sharpness to each bite. This chowder is ideal for a weeknight dinner, and you'll love how quickly it comes together, making it a perfect addition to your fall recipe rotation.
Ingrédients
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups fresh corn kernels (or substitute with canned corn)
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- Salt and and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1/4 cup grated cheddar cheese for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sauté until translucent, about 3-4 minutes.
- Add the corn kernels and diced potatoes, stirring to combine with the onion and garlic mixture.
- Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer until potatoes are tender, about 15 minutes.
- Stir in the heavy cream, smoked paprika, and thyme. Let simmer for another 5 minutes, stirring occasionally.
- Use an immersion blender to blend some of the chowder for a creamier texture, or blend half the soup in a blender and return it to the pot.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped parsley and grated cheddar cheese.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 40gProtéines: 7gFat: 16gSucre: 9g
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