Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups potatoes, diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in corn and potatoes, cook for 5 minutes.
- Pour in broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Blend half the soup for a creamy texture.
- Stir in cream, salt, pepper, and paprika.
- Simmer for 5 more minutes before serving.
Notes
- For a thicker chowder, blend more of the soup.
- Garnish with fresh herbs or shredded cheese.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg