Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 2 cups diced potatoes
- 1 cup diced onion
- 1 cup diced celery
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and celery, cook until softened.
- Stir in corn, potatoes, broth, salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add cream and simmer for 5 more minutes.
- Serve hot.
Notes
- For a thicker chowder, blend half of the soup before adding cream.
- Garnish with fresh parsley or crispy bacon bits.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg