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
Sweet Corn & Potato Chowder is a comforting and hearty soup that combines the natural sweetness of corn with the creamy texture of potatoes. This classic chowder is perfect for chilly days when you want a warm, filling meal that’s easy to make yet packed with flavor. The blend of sweet corn and tender potatoes creates a satisfying base that appeals to both kids and adults alike.
The preparation of this chowder is straightforward, making it a great option for home cooks of all skill levels. Starting with sautéed onions and garlic builds a fragrant foundation that adds depth to the soup. The gentle seasoning with salt, pepper, and a hint of paprika brings warmth and subtle spice, enhancing the natural flavors of the vegetables without overpowering them.
One of the secrets to this chowder’s creamy texture is the partial blending step. By pureeing only part of the soup and mixing it back into the pot, you achieve a perfect balance between smoothness and chunky heartiness. This technique gives the chowder body and richness while still allowing the potatoes and corn to shine in their natural form.
The addition of milk (or a dairy-free alternative) adds creaminess and helps to mellow out the spices. It also enhances the chowder’s comforting, velvety mouthfeel, making each spoonful a soothing experience. For those who prefer a richer flavor, you can substitute some of the milk with cream or coconut milk for a dairy-free option that still delivers plenty of taste.
Vegetable broth is used as the liquid base, which not only keeps the chowder vegetarian but also adds a depth of flavor that water alone cannot provide. The broth absorbs the sweetness of the corn and the starchiness of the potatoes, resulting in a balanced, flavorful soup. Plus, using vegetable broth is a great way to add extra nutrients without adding calories.
Garnishing with fresh parsley brings a pop of color and a fresh, slightly peppery note that complements the chowder beautifully. Parsley also adds a boost of vitamins A and C, enhancing the nutritional profile of the dish. For an extra layer of flavor, you could consider adding crispy bacon bits or shredded cheese on top if you’re not keeping the recipe vegetarian.
This chowder is not only delicious but also nutritious. With a modest calorie count and a good balance of carbohydrates, proteins, and fats, it serves as a wholesome meal that fuels your body. The combination of sweet corn and potatoes provides energy-boosting carbs, while the butter and milk supply healthy fats that keep you satisfied. It’s a perfect dish for lunch or dinner, especially when paired with a slice of crusty bread.
