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Fresh Corn Chowder

A comforting and creamy chowder made with fresh corn, potatoes, and a touch of cream that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh corn (or frozen/canned corn)
  • 2 cups potatoes, diced Make sure to dice evenly for even cooking.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Can be adjusted based on richness preference.
  • 2 tablespoons butter
  • to taste Salt and pepper Adjust seasoning to your taste.
  • for garnish Chives or parsley Adds flavor and visual appeal.

Method
 

Preparation
  1. In a large pot, melt butter over medium heat. Add the chopped onion and garlic, sauté until soft.
  2. Add diced potatoes and vegetable broth. Bring to a gentle boil.
  3. Lower the heat and simmer until potatoes are tender, about 15 minutes.
  4. Stir in the corn and cook for an additional 5 minutes.
  5. Add the heavy cream and season with salt and pepper.
  6. Serve hot, garnished with chives or parsley.

Notes

Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to two months. Reheat gently on the stove, adding broth or cream if necessary.