Corn Chowder Soup
Equipment
- 1 Large pot
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 clove garlic minced
- 4 cup corn kernels fresh or frozen
- 2 medium potatoes peeled and diced
- 4 cup chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic to the pot and sauté until the onion becomes translucent.
- Stir in the corn kernels and diced potatoes.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes.
- Stir in the heavy cream and season with salt and black pepper.
- Cook for an additional 5 minutes, allowing the flavors to meld together.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
For the best results, use fresh corn if it's in season for a sweeter flavor, and feel free to adjust the seasoning to your preference. If you like a thicker soup, mash some of the potatoes before adding the cream. Corn chowder can also be enhanced with additional ingredients like bacon or cheese for extra richness.
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