One-Pot Corn & Potato Chowder
This hearty One-Pot Corn & Potato Chowder combines sweet corn and tender potatoes in a creamy broth, making it a comforting and satisfying dish perfect for any time of year. It's easy to prepare, requiring just one pot, and is ideal for feeding a family or serving guests.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon or spatula
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 4 cups diced potatoes About 4 medium potatoes.
- 2 cups corn kernels Fresh, frozen, or canned.
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream Or coconut milk for a lighter option.
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt
- to taste black pepper
- for garnish fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant.
- Add the diced potatoes and corn to the pot, stirring to combine with the onions and garlic.
- Pour in the vegetable broth and bring to a simmer. Add the dried thyme, paprika, salt, and black pepper.
- Reduce the heat to low and let the chowder cook for about 20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or fork to slightly mash some of the potatoes for a creamier texture.
- Stir in the heavy cream (or coconut milk) and let it warm through for another 5 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
You can mix up the flavors by adding diced bacon or sausage for meat lovers, or spice it up with a pinch of cayenne pepper.
This chowder stores well in the fridge for up to 3 days and can be frozen for up to a month. Simply reheat before serving.