Creamy Corn Chowder
A silky, comforting vegetarian chowder loaded with sweet corn, potatoes, and aromatics. Ready in under 40 minutes with minimal hands-on time.
- Total time
- 38 min
- Servings
- 4
- Calories
- 342
- Protein
- 7g
Ingredients
- 2 tbsp butter
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 lb russet potatoes, diced into 1/2-inch pieces
- 4 cups vegetable broth
- 3 cups corn kernels (fresh, frozen, or canned)
- ½ cup heavy cream
- 1 to taste salt and pepper to taste
Instructions
- 1
Melt butter in a large pot over medium heat, about 1 minute.
- 2
Add onion and celery; cook, stirring occasionally, until soft, 5–6 minutes.
- 3
Stir in potatoes, then pour in broth. Bring to a boil over medium-high heat.
- 4
Reduce heat to medium-low and simmer until potatoes are fork-tender, 10–12 minutes.
- 5
Add corn and cream; stir and simmer 3–4 minutes until heated through.
- 6
Season generously with salt and pepper. Taste and adjust as needed.
- 7
Serve hot in bowls. Top with fresh chives or parsley if desired.
Tools you’ll need
- large pot (5-quart or larger)
- cutting board
- chef's knife
- wooden spoon
- ladle
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