Corn and Potato Chowder
This easy American soup is ready in about 35 minutes and makes 4 servings. It is built around corn kernels, potatoes and onion. The cooking is mostly simmering and sautéing. It is vegetarian. It is on the lighter side, at about 330 calories and 10 g of protein per serving.
- Total time
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
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Ingredients
For 4 servings
- 400 gcorn kernels
- 500 gpotatoes
- 1onion
- 2 clovesgarlic
- 30 gbutter
- 750 mlvegetable broth
- 150 mlheavy cream
- 6 stalksfresh chives
- ½ tspsmoked paprika
- 1 tspsalt
Instructions
- Peel and dice the potatoes into 1.5cm cubes. Dice the onion and mince the garlic. Melt the butter in a large pot over medium heat and sauté the onion and garlic for 4 minutes.
- Add the diced potatoes and vegetable broth. Bring to a boil, then simmer for 12 minutes until the potatoes are just tender.
- Add the corn kernels and smoked paprika. Cook for 5 minutes. Use a potato masher to lightly crush some of the potatoes for a thicker consistency.
- Stir in the heavy cream and salt. Heat through for 2 minutes. Snip the fresh chives and sprinkle over each bowl before serving.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Fat
- 16 g
- Carbs
- 42 g
Approximate values for one serving.
About this recipe
- Cuisine: American
- Dish type: Soup
- Diet: vegetarian
- In cookbook: Soups, Stews & Chilis
