Corn chowder soup: Discover the secret to creamy bliss!
A delicious and creamy corn chowder soup that is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh corn kernels
- 1 medium onion, diced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and sauté until translucent.
- Add the diced potatoes and corn kernels, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer until the potatoes are tender.
- Stir in the heavy cream and season with salt and pepper.
- Blend the soup until smooth, if desired, and serve hot, garnished with chives.
Notes
- For a vegan version, substitute heavy cream with coconut milk.
- Leftovers can be stored in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg