Easy Potato & Corn Chowder
This chowder/soup makes about 5.5 cups. Serve as a starter, side dish or entree. This soup does freeze well if you have leftovers.
Servings: 4 -6
Calories: 183kcal
Ingredients
- 1 Tbsp extra virgin olive oil
- 1 large sweet onion diced
- 2 cloves of garlic minced
- About 1.5 lbs organic russet potatoes peeled and cut into 1/2" cubes
- 2 cups low-sodium vegetable broth
- 3/4 tsp sea salt
- 1/2 tsp ground black pepper
- 1/2 tsp smoked paprika
- 2 cups frozen super sweet corn
- 1 cup whole milk
- 2 tsp corn starch
- *optional- chopped green onion or chives
Instructions
- Heat a large pot or dutch oven on medium to medium low, then add oil, allowing to heat.
- Once oil heated add onions and cook about 5 mins or until just tender.
- Add garlic and cook another 2 mins, stirring frequently to avoid burning.
- Add potatoes, salt, pepper, paprika and broth, bring to a boil, then reduce heat, cover and simmer for 15 mins.
- Add corn and milk to pot.
- Add corn starch to small bowl with about a tsp of water, stir with fork quickly to dissolve corn starch and add immediately to pot.
- Leave pot uncovered, bring to a boil then reduce heat to simmer and cook another 15 mins, stirring frequently to avoid sticking or burning milk. Soup should thicken in this time to a thicker, creamier texture.
- Adjust salt and pepper to liking if need be and serve.
Notes
Great served with sprinkled chopped green onion or chives and a dash of smoked paprika for looks, but optional.
Nutrition
Calories: 183kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 467mg | Potassium: 373mg | Fiber: 3g | Sugar: 11g | Vitamin A: 427IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg