Ingredients
4 cups fresh or frozen corn kernels
4 cups diced potatoes (about 4 medium-sized potatoes)
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup milk (whole or 2% for creaminess)
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dried thyme
Salt and black pepper to taste
Chopped fresh chives or green onions for garnish (optional)
Instructions
- In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Stir in the diced potatoes and cook for another 3-4 minutes.
- Sprinkle the all-purpose flour over the onion, garlic, and potatoes. Stir to coat everything evenly and cook for an additional 2 minutes.
- Gradually add the vegetable broth while stirring to avoid lumps. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes or until the potatoes are tender.
- Stir in the corn kernels and dried thyme. Cook for an additional 5-7 minutes until the corn is heated through.
- Using an immersion blender or by transferring a portion of the soup to a blender, blend until you reach your desired level of creaminess. Leave some chunks for texture if desired.
- Stir in the milk to create a creamy consistency. Heat the soup for an additional 2-3 minutes until it’s warmed through.
- Season the chowder with salt and black pepper to taste.
- Serve your Creamy Corn and Potato Chowder hot, garnished with chopped fresh chives or green onions if desired.
This comforting and creamy chowder is a delightful way to savor the flavors of fresh corn and tender potatoes. Enjoy a warm and satisfying bowl!
