One-Pot Corn & Potato Chowder
This creamy and hearty chowder combines the sweetness of corn with the comforting texture of potatoes. Perfect for a quick weeknight dinner, this one-pot dish is easy to prepare and full of flavor.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 4 cups potatoes, diced About 4 medium potatoes.
- 2 cups corn kernels Fresh or frozen.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth For a vegetarian version.
- 1 cup heavy cream Can substitute with coconut milk for dairy-free version.
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- optional chopped fresh parsley or chives For garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic to the pot and cook for another minute until fragrant.
- Stir in the diced potatoes, corn, vegetable broth, salt, pepper, and thyme. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20 minutes or until the potatoes are tender.
- After the potatoes are cooked, use a potato masher or a fork to mash some of the potatoes, creating a thicker texture for the chowder.
- Stir in the heavy cream and simmer for an additional 5 minutes until heated through.
- Taste and adjust seasoning if necessary. Serve hot, garnished with parsley or chives if desired.
Notes
For a vegetarian version, ensure you use vegetable broth.
You can substitute heavy cream with coconut milk for a dairy-free version.
This chowder freezes well; store in airtight containers for up to 3 months.