One-Pot Corn & Potato Chowder
This One-Pot Corn & Potato Chowder is a creamy, flavorful dish that combines sweet corn and hearty potatoes in a rich broth. Perfect for cozy evenings, this chowder is easy to prepare and requires minimal cleanup since it’s made all in one pot!
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 cutting board
- 1 can opener
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced About 1.5 lbs
- 4 cups vegetable broth
- 2 cups corn kernels Fresh or frozen
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 5 minutes, until the onion becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced potatoes to the pot and pour in the vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are soft, add in the corn, heavy cream, dried thyme, smoked paprika, salt, and pepper. Stir well.
- Allow the chowder to simmer for another 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
- Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
This chowder can be made ahead and stored in the refrigerator for 3-4 days or frozen for up to 2 months.
For a vegan option, substitute heavy cream with coconut milk or a plant-based cream alternative.
Feel free to add diced bacon or ham for extra flavor if you enjoy meat.