Description
A straightforward recipe for a creamy potato and corn chowder.
Ingredients
Scale
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery; cook until soft, about 5 minutes.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in corn kernels. Cook for 5 minutes.
- Pour in milk and heavy cream. Heat through, but do not boil.
- Season with salt and pepper.
- Serve hot.
Notes
- For a thicker soup, mash some of the potatoes against the side of the pot before adding the cream.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 32
- Fiber: 4
- Protein: 8
- Cholesterol: 45
Keywords: potato, corn, chowder, soup, creamy, simple