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–+ servings
One-Pot Corn & Potato Chowder

One-Pot Corn & Potato Chowder: Creamy Comfort in Every Bite

Enjoy a bowl of One-Pot Corn & Potato Chowder, a creamy vegetarian delight ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chowder Base
  • 4 ears Fresh Corn, shucked Can substitute with 4 cups of frozen corn
  • 1 tablespoon Olive Oil Can substitute with additional butter
  • 1 tablespoon Butter Use oil for vegan version
  • 1 cup Onion, finely chopped Shallots can be used as an alternative
  • ¾ cup Celery, finely chopped Replace with leeks for a different flavor
  • 2 cloves Garlic, minced Garlic powder can substitute
  • 1½ teaspoons Kosher Salt, divided Adjust to taste
  • ½ teaspoon Ground Black Pepper Freshly cracked is preferred
  • 2 teaspoons Fresh Thyme, minced 1 teaspoon dried thyme can substitute
  • ⅛ teaspoon Ground Cayenne Pepper Adjust to taste
Chowder Liquid
  • 4 cups Low-Sodium Vegetable Broth Chicken broth can be used if not vegetarian
  • 2 cups Milk Use canned coconut milk for dairy-free
Chowder Additions
  • 12 ounces Yellow Potatoes, cut into ½-inch pieces Russet potatoes are an alternative
  • 2 tablespoons Chives, minced Can substitute with green onions

Equipment

  • large pot

Method
 

Preparation
  1. Prepare the corn by cutting it off the cobs to get 4 cups of kernels and scraping the cobs for corn 'milk'.
  2. In a large pot, heat olive oil and butter over medium heat; sauté onion and celery until softened.
  3. Stir in garlic, kosher salt, black pepper, thyme, and cayenne; continue sautéing until aromatic.
  4. Pour in vegetable broth and add corn cobs; bring to a simmer for 10 to 15 minutes.
  5. Remove corn cobs, stir in potatoes, cover, and simmer for another 10 minutes.
  6. Add corn kernels and milk to the pot, stir, and simmer for 5 minutes until everything is cooked.
  7. Adjust seasoning with salt and pepper; stir in chives before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Blend a portion of the chowder for a creamier texture, and it’s best enjoyed fresh as freezing is not recommended due to the potatoes.

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