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–+ servings
creamy potato corn soup

Potato Corn Chowder Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Knife
  • 1 Cutting board
  • 1 Wooden spoon
  • 1 Ladle
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 3 cups corn kernels fresh or frozen
  • 4 cups vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley chopped (for garnish)

Instructions
 

  • Melt the butter in a large pot over medium heat.
  • Add the chopped onion and minced garlic, sauté until the onion becomes translucent.
  • Stir in the diced potatoes and corn kernels, cooking for about 5 minutes.
  • Pour in the vegetable broth and bring to a boil.
  • Reduce the heat to a simmer, cover, and cook for 15 minutes until potatoes are tender.
  • Stir in the milk, salt, black pepper, and thyme, and heat for another 5 minutes.
  • Use a ladle to serve the soup into bowls.
  • Garnish each serving with chopped fresh parsley.

Notes

For a creamier texture, use an immersion blender to partially blend the soup before adding the milk. You can also add cooked bacon bits or shredded cheese on top for extra flavor. Adjust the seasoning according to your preference and consider using fresh corn when in season for an enhanced taste.
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