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Crafting the perfect chowder can be both a comforting and satisfying culinary experience. Creamy Potato and Corn Chowder stands out with its smooth texture and hearty flavors. This recipe merges the sweet essence of corn with the earthiness of potatoes, creating a bowl that’s not just a dish but a warm hug for the soul. With a delightful combination of ingredients like diced potatoes, fresh or frozen corn, and a splash of almond milk, this soup becomes a nourishing experience that is both simple and rewarding.
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Creamy Potato and Corn Chowder Recipe

This creamy potato and corn chowder is a comforting and healthy dish perfect for any season. It's easy to make and packed with flavor.
Course Soup
Cuisine American
Keyword chowder, corn, healthy, potato, soup, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 250kcal

Ingredients

  • 3 medium-sized potatoes peeled and diced
  • 1 cup corn kernels
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • Fresh parsley chopped, for garnish

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic and cook for 1 more minute until fragrant.
  • Add diced potatoes, corn, and dried thyme; mix well.
  • Pour in vegetable broth and bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
  • Blend the chowder until smooth using an immersion blender.
  • Stir in almond milk and season with salt and pepper; heat through for 5 minutes.
  • Serve hot, garnished with chopped parsley.

Notes

For a smoother texture, use an immersion blender to blend the chowder.