Made with AI
Creamy Sweet Corn and Potato Chowder
Ingredients
- Sweet corn kernels4 cups
- Potatoes, diced2 medium
- Onion, diced1 large
- Carrot, diced1 medium
- Celery stalks, diced2 stalks
- Low-fat milk2 cups
- Vegetable broth4 cups
- Olive oil1 tablespoon
- Butter1 tablespoon
- All-purpose flour2 tablespoons
- Garlic cloves, minced3 cloves
- Dried thyme1 teaspoon
Instructions
- 1
Heat the olive oil and butter in a large soup pot over medium heat until the butter is melted.
- 2
Add the diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- 3
Add the minced garlic and dried thyme. Cook for 1 minute, stirring constantly, until fragrant.
- 4
Sprinkle the all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
- 5
Slowly pour in the vegetable broth while stirring continuously to prevent lumps from forming.
- 6
Add the diced potatoes and sweet corn kernels. Stir well and bring the chowder to a gentle boil.
- 7
Reduce the heat to medium-low, cover partially, and simmer for 15-20 minutes, or until the potatoes are tender.
- 8
Using a potato masher or immersion blender, lightly mash or blend part of the chowder to create a creamier texture while leaving some corn and potato pieces whole.
- 9
Stir in the low-fat milk and heat gently for 3-5 minutes. Do not boil after adding the milk.
- 10
Taste and adjust seasoning if desired, then serve the chowder warm.
