Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium Yukon Gold potatoes (peeled and cubed)
- 1 medium onion (finely diced)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prep your ingredients: Shuck the corn and slice off the kernels. Dice the onion and garlic, and cube the potatoes.
- Sauté aromatics: In a large pot over medium heat, add olive oil and sauté the diced onion until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute.
- Add potatoes and broth: Stir in cubed potatoes and vegetable broth. Bring to a boil, then reduce heat to medium-low and simmer until potatoes are fork-tender (about 10 minutes).
- Incorporate corn: Add fresh corn kernels to the pot, mix well, and let simmer for another 5 minutes until heated through.
- Add cream: Pour in heavy cream while stirring gently to combine. Cook for a few more minutes to meld flavors.
- Season and serve: Taste the chowder and season with salt and pepper as desired. Ladle into bowls and garnish with fresh herbs or croutons if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 490mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 45mg