Creamy Corn Chowder
This comforting and flavorful corn chowder is bursting with sweet corn, tender vegetables, and a creamy base. The perfect winter staple, it will warm your heart and soul with each spoonful.
ingredients
- 5 ears of fresh corn, husked and kernels removed
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup milk
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
- 2.
Add potatoes, carrots, and celery. Cook for 5 minutes, stirring occasionally.
- 3.
Add corn kernels and cook for another 5 minutes, stirring occasionally.
- 4.
Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the vegetables are tender.
- 5.
Using an immersion blender, partially puree the soup to thicken it, leaving some chunks of vegetables.
- 6.
Stir in milk and dried thyme. Season with salt and pepper to taste. Cook for an additional 5 minutes.
- 7.
Ladle the creamy corn chowder into bowls. Garnish with chopped fresh parsley.
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