Ingredients
Scale
- 4 cups frozen corn
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion and garlic, sauté until softened.
- Stir in frozen corn and diced potatoes, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to partially blend the soup for a creamy texture.
- Stir in heavy cream, salt, pepper, and paprika. Simmer for another 5 minutes.
- Garnish with fresh parsley before serving.
Notes
- For a thicker chowder, blend more of the soup.
- Add crispy bacon for extra flavor.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 45mg