One-Pot Corn & Potato Chowder
This comforting corn and potato chowder is a creamy, flavorful dish made in just one pot. Perfect for a quick weeknight dinner, it's packed with sweet corn, tender potatoes, and vibrant vegetables.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Blender (optional) For a creamier texture
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups potatoes, cubed Approximately 2 medium potatoes.
- 3 cups corn kernels Fresh, frozen, or canned.
- 4 cups vegetable broth
- 1 cup heavy cream Or coconut milk for a dairy-free option.
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- optional fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it's translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the cubed potatoes and corn kernels, mixing well with the onion and garlic.
- Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes, until the potatoes are tender.
- Use a potato masher or a fork to mash some of the potatoes slightly, creating a thicker texture in the chowder, if desired. For a creamier texture, blend part of the chowder in a blender, then return it to the pot.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through for another 5 minutes, but do not boil.
- Serve hot, garnished with fresh parsley if desired.
Notes
You can add cooked bacon or sausage for extra flavor and protein.
Feel free to customize the vegetables; carrots or celery can be great additions.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and can be reheated on the stovetop.