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One-Pot Corn & Potato Chowder

A warm, creamy dish combining sweet corn, tender potatoes, and aromatic herbs, perfect for family gatherings and winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups fresh or frozen corn (about 2-3 ears if fresh)
  • 2 large potatoes, peeled and diced into bite-sized pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut cream for a dairy-free option)
  • 2 tablespoons olive oil
  • 1 teaspoon thyme (dried or fresh)
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
  2. Toss the diced potatoes into the pot, stirring to combine with the onions and garlic. Cook for another 5 minutes, letting the potatoes soak in those flavors.
  3. Carefully pour in the vegetable broth, followed by the thyme, salt, and pepper. Bring the mixture to a boil over high heat. Then reduce to a simmer and cook for about 15 minutes, or until the potatoes are tender.
  4. Once the potatoes are soft, add in the corn and stir to combine. Let it cook for an additional 5 minutes.
  5. Pour in the heavy cream (or coconut cream), mixing well to create a creamy consistency. Allow it to simmer for another minute or two.
  6. Taste and adjust the seasoning as necessary. Ladle the chowder into bowls and garnish with fresh parsley. Enjoy your delicious One-Pot Corn & Potato Chowder!

Notes

For lighter version, consider using low-fat milk instead of heavy cream. Ensure adequate seasoning is done from the beginning for optimal flavor.