Quick Potato Corn Chowder
User Reviews
5
Quick Potato Corn Chowder
Description
Quick Potato Corn Chowder combines simple ingredients such as diced potatoes, fresh or frozen corn, and a mix of sautéed onion, celery, carrot, and garlic, all cooked in chicken broth with thyme and bay leaf for subtle herbal notes. After simmering until the potatoes are tender, light cream smooths and enriches the chowder. Slightly mashing some potatoes thickens the soup naturally, balancing creaminess with body.
The flavor is mild but comforting, with the soft vegetables and warm broth creating a traditional chowder experience. The corn adds bursts of sweetness that offset the savory base. This chowder serves well as a starter or light lunch alongside bread, providing a filling option without heaviness.
The recipe notes recommend preparing the potatoes while sautéing the veggies to speed cooking. Frozen vegetables can substitute fresh ones and be added with the corn. For a thicker chowder, a cornstarch slurry or mashed potato flakes can be incorporated. Adjust salt and pepper to taste for seasoning.
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 ribs celery diced
- 1 small carrot finely chopped
- 2 cloves garlic minced
- 2 medium potato peeled and diced, baking variety
- 3 cups chicken broth
- ½ teaspoon thyme dried leaves
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 bay leaf
- 2 cups corn kernels fresh or frozen
- 1 cup half and half or light cream
Instructions
- Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
- Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
- Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
- Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.
Notes
- Prepare potatoes during vegetable sautéeing to save time on prep.
- Frozen vegetables can be used as a shortcut; add them together with the corn.
- To thicken the soup further, whisk in a slurry of 1 tablespoon cornstarch mixed with 1 tablespoon water while simmering.
- Alternatively, a small amount of mashed potato flakes sprinkled in can also increase the chowder's thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 323 | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 1028mg | 43% |
| Potassium | 911mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2877IU | 58% |
| Vitamin C | 26mg | 29% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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