Sweet Corn & Potato Chowder
Preparation Time:
60 min
Ingredients:
- 2 cups of sweet corn (fresh or frozen)
- 2 medium potatoes, diced
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of milk (or dairy-free alternative)
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- Fresh parsley for garnish
Kitchen Tools Needed:
- large pot
- blender
- wooden spoon
- measuring cups
- ladle
Instructions:
- Heat medium-level heat on a large cooking pot to let the butter melt.
- Sauté the onion after adding both onion pieces and garlic bits until the onion turns translucent.
- Combine the diced potatoes with sweet corn and vegetable broth as well as salt, pepper and paprika into the pot.
- Bring to a boil.
- Heat the mixture at reduced temperature for thirty minutes until the potatoes become soft.
- Blend part of the chowder until smooth then put the mixture back into the pot for additional texture.
- After mixing in milk the mixture requires heating at medium strength for 5 minutes. Adjust seasoning as needed.
- Hot presentation completes the dish with fresh parsley as garnish.
Macros:
- Total Calories: 320kcal
- Carbs: 45g
- Proteins: 9g
- Fats: 10g
