Description
Cozy, creamy, and full of corn goodness, this One Pot Corn & Potato Chowder is a warm hug in a bowl that requires minimal kitchen time.
Ingredients
- 4 ears fresh corn (shucked, 4 cups corn kernels)
- 1 Tablespoon olive oil
- 1 Tablespoon butter (or additional oil)
- 1 cup finely chopped onion
- 3/4 cup finely chopped celery
- 2 cloves garlic (minced)
- 1 1/2 teaspoons kosher salt (divided, or to taste)
- 1/2 teaspoon ground black pepper
- 2 teaspoons minced fresh thyme (or 1 teaspoon dried thyme)
- 1/8 teaspoon ground cayenne pepper (or to taste)
- 4 cups low-sodium vegetable broth (or chicken broth if vegetarian is not needed)
- 12 ounces small yellow potatoes (cut into 1/2-inch pieces)
- 2 cups milk (whole or 2%, or canned coconut milk for dairy-free)
- 2 Tablespoons minced chives
Instructions
- Cut the corn off the cob and use the back of the knife to scrape down to remove all the ‘milk’ and small bits of corn leftover in the cob. Set the corn aside, keeping the cobs for flavoring the broth.
- Heat oil and butter over medium heat in a large soup pot. Let the butter melt and the oil get warm.
- Add onion and celery; cook for 2 minutes to soften. Stir in garlic, 1 teaspoon salt, pepper, thyme, and cayenne, cooking for an additional minute.
- Pour in the vegetable broth and add the corn cobs. Simmer for 10 to 15 minutes.
- Remove corn cobs and discard. Add potatoes and simmer for 10 minutes or until almost tender.
- Stir in corn kernels, milk, and remaining salt. Simmer on low until the potatoes are fully cooked, about 5 minutes.
- Turn off the heat, taste and adjust seasoning, then stir in chives and serve.
Notes
Soups with potatoes do not freeze well; store in an airtight container in the fridge for up to 5 days.