Corn Chowder
Equipment
- 1 pot
- 1 wooden spoon
- 1 cutting board
- 1 Chef knife
Ingredients
- 2 tablespoons vegetable oil
- ½ large white onion chopped
- 3 cloves of garlic minced
- 6 cups chicken or vegetable broth (low sodium)
- 1 large potato peeled and cut into chunks
- 29 oz can sweet whole corn kernels drained (or 3 ¼ cups of fresh corn)
- 1 ½ teaspoons salt less or more depending how salty the broth is
- 1 ½ teaspoons ground black pepper
- ½ cup plain yogurt or heavy cream (low-fat). If vegan, use plant-based milk
- 2 hot Italian sausage links cooked and cut into chunks (optional). Skip it if vegan!
- 4 tablespoons chopped fresh chives
Instructions
- Heat a medium pot over medium heat, add the oil, and sweat the onion for about 4 minutes, stirring now and then. Add the garlic and cook for about 1 minute, stirring occasionally.
- Stir in the broth and increase the heat to medium-high. Stir in the potato chunks, 2 ¼ cups of corn kernels, salt, and pepper.
- Let cook for about 12 minutes or until potato is fork tender. Blend soup in the blender or food processor with the yogurt or heavy cream in a blender until creamy. Adjust the seasonings if needed.
- Add the remaining 1 cup of corn kernels and serve while the potato corn chowder is warm. It can be garnished on top with chunks of cooked sausage and chopped fresh chives.
Recipe Notes
- You may also puree the thawed soup to make it creamy again.
- Love corn? Try our creamy corn gratin.
- Sausage is not part of these nutritional facts because it is optional!
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.