Are you looking for a simple, 25-minute, warm, creamy potato chowder soup? Sweet corn, delicate potatoes, and a rich, velvety broth are all ingredients in this Quick and Creamy Potato Chowder. Thanks to simple ingredients and a garnish of fresh chives, each mouthful is full of warming aromas.
This beginner-friendly recipe produces a rich and filling lunch with only a few simple steps. It’s a hit with family and friends and ideal for cold days, or anytime you need a fast, comfortable pick-me-up.
Bring this creamy chowder to your table tonight by following the recipe below!
Table of Contents
Recipe Details
Difficulty: easy1
servings30
minutesIngredients
600g of potatoes, peeled and diced
1 medium onion, chopped
2 cloves of garlic, minced
1 cup of vegetable broth
1 cup of heavy cream
1 cup of corn kernels, fresh or frozen
1 teaspoon of salt
1/2 teaspoon of black pepper
2 tablespoons of olive oil
1 tablespoon of fresh chives, chopped for garnish
Notes
- Don’t forget to avoid rinsing!
Kitchen Tools Needed:
- Saucepan
- Ladle
- Chopping Knife
- Cutting Board
Instructions For Making potato chowder:
- In a saucepan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until the onion is translucent.
- Stir in the diced potatoes and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 10 minutes, until the potatoes are tender.
- Add the corn kernels and heavy cream, and stir well.
- Season with salt and black pepper, and let it cook for another 2-3 minutes.
- Remove from heat and garnish with fresh chives before serving.
Macros:
- Total Calories: 390kcal
- Carbs: 45g
- Proteins: 6g
- Fats: 18g