One-Pot Corn & Potato Chowder
This creamy and comforting corn and potato chowder is a perfect one-pot meal that’s both hearty and easy to make. Filled with fresh flavors and tender vegetables, this chowder is ideal for chilly days or a cozy dinner with loved ones.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 potato masher or immersion blender
- 1 cutting board
Ingredients
- 4 medium potatoes, peeled and diced About 600g.
- 2 cups corn kernels Fresh or frozen.
- 1 medium onion, diced About 150g.
- 2 cloves garlic, minced
- 3 cups vegetable broth 750ml.
- 1 cup whole milk 240ml.
- 1 tablespoon butter 14g.
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- for garnish chopped parsley Optional.
Instructions
- Heat the butter in a large pot or Dutch oven over medium heat. Add the diced onion and minced garlic, sautéing for about 3-4 minutes until softened and fragrant.
- Stir in the diced potatoes and corn, cooking for an additional 2-3 minutes to combine the flavors.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes to thicken the chowder. Alternatively, you can use an immersion blender for a smoother texture, but leave some chunks for texture.
- Stir in the whole milk and season with salt and pepper to taste. Heat for another 5 minutes, ensuring it's warmed through.
- Serve the chowder hot, garnished with chopped parsley if desired.
Notes
For a richer flavor, you can substitute half of the milk with heavy cream.
Feel free to add other vegetables like carrots or bell peppers for extra nutrition.
Top the chowder with crispy bacon or croutons for added crunch if desired.