One-Pot Corn & Potato Chowder
This delicious and hearty one-pot corn and potato chowder is a comforting dish perfect for chilly days. With creamy textures and sweet corn, it's not only satisfying but also easy to clean up after!
Equipment
- 1 large pot
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
- 1 cutting board
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced
- 3 cups vegetable or chicken broth
- 2 cups fresh or frozen corn
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped For garnish.
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the diced potatoes, broth, corn, thyme, salt, and pepper to the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or fork to mash a portion of the chowder to achieve a creamy consistency, leaving some chunks for texture.
- Stir in the heavy cream and heat through for another 2-3 minutes.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding cooked bacon or ham pieces.
You can substitute heavy cream with half-and-half for a lighter version.
This chowder can be stored in the refrigerator for up to 3 days and can also be frozen for longer storage. Reheat gently before serving.