Ingredients
Scale
- 2 cups sweet corn (fresh or frozen)
- 2 medium Yukon Gold potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or half-and-half)
- 4 slices bacon (optional), cooked and crumbled
- 1 tsp fresh thyme
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop the onion, potatoes, and garlic.
- In a large pot over medium heat, sauté the onion in butter or oil until translucent (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in diced potatoes and corn; combine well for about 2 minutes.
- Pour in vegetable broth along with thyme and smoked paprika. Simmer gently for 15-20 minutes until potatoes are tender.
- For a creamier texture, blend half of the chowder with an immersion blender or mash some potatoes with a fork.
- Gradually stir in heavy cream or half-and-half. Adjust seasoning with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg