Description
A creamy and hearty vegetarian corn chowder.
Ingredients
Scale
- 4 cups corn kernels
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- Chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add diced potatoes and corn, stir well.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender.
- Stir in heavy cream, salt, pepper, and thyme.
- Cook for an additional 5 minutes.
- Serve hot, garnished with parsley.
Notes
- Adjust seasoning to taste.
- For a spicier version, add red pepper flakes.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: vegetarian corn chowder