Potato Corn Chowder Recipe

Potato Corn Chowder Recipe

Get warm with some Potato Corn Chowder, an American soup that can be made in less than 30 minutes. This intermediate recipe consists of potatoes, corn, and a creamy broth that can be a healthy, hearty meal at 290 calories per serving. You can serve it without a garnish, but I recommend chopped parsley for a pop of color.

Ingredients

• 2 medium potatoes, diced
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

1. In large pot, melt the butter over medium heat.
2. Add the chopped onion and minced garlic, and sauté until the onion is slightly translucent.
3. Add the diced potatoes and corn, and cook for about 5 minutes.
4. Pour in the veggie broth and bring to a boil.
5. Reduce the heat, and let simmer for 15-20 minutes or until the potatoes are fork-tender.
6. With a potato masher, mash a few of the potatoes to thicken the chowder.
7. Stir in the milk, salt, black pepper, and paprika, and cook for another 5 minutes.
8. Serve hot, garnished with fresh parsley.