One-Pot Corn & Potato Chowder
This comforting and creamy chowder brings together sweet corn and tender potatoes in a single pot. It's perfect for a cozy meal, easy to make, and requires minimal cleanup.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 medium potatoes, peeled and diced (about 4 cups)
- 3 cups vegetable broth
- 2 cups corn kernels (fresh or frozen)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- to taste N/A salt
- to taste N/A black pepper
- for garnish N/A chopped fresh parsley (optional)
Instructions
- In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced onion and sauté for about 5 minutes until the onion is translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the potatoes cook for about 15 minutes or until tender.
- Once the potatoes are cooked, add the corn kernels, heavy cream, and dried thyme. Season with salt and black pepper to taste.
- Let the chowder simmer for an additional 5-10 minutes, allowing the flavors to meld together and the chowder to thicken slightly.
- Remove from heat and ladle into bowls. Garnish with chopped fresh parsley if desired.
Notes
For a spicier flavor, consider adding a pinch of cayenne pepper or some diced jalapeños.
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it thickens too much.