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Creamy Corn Chowder

A warm and inviting Creamy Corn Chowder that's perfect for chilly evenings and brings comfort with each spoonful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetables
  • 4 cups Fresh Corn (or frozen) Sweet and succulent, adding the primary flavor.
  • 2 medium Potatoes Yukon golds or red potatoes work best, chopped.
  • 1 medium Onion Diced, builds the base flavor.
  • 1 medium Carrot Diced, adds sweetness and color.
  • 1 stalk Celery Finely chopped, brings crunch and freshness.
  • 2 cloves Garlic Minced for depth of flavor.
Liquids
  • 4 cups Vegetable Broth For a flavorful base; chicken broth can also be used.
  • 1 cup Coconut Milk or Cream Adds creaminess without overwhelming.
Extras
  • 2 tablespoons Nutritional Yeast Optional, adds a cheesy flavor without dairy.
  • to taste Salt & Pepper Enhances all flavors.
  • to taste Fresh herbs (like thyme or parsley) For garnishing.

Method
 

Preparation
  1. Begin by dicing your onion, celery, carrots, and potatoes.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion, celery, and carrots, and sauté for 4-5 minutes until they're tender.
  2. Stir in minced garlic and cook for an additional minute.
  3. Add the chopped potatoes and corn to the pot, stirring everything together.
  4. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for 15 minutes, or until the potatoes are tender.
  5. Reduce the heat to low, stir in coconut milk (or cream) and nutritional yeast if using. Let it heat through for a few more minutes.
  6. Season with salt and pepper to taste, and garnish with fresh herbs.

Notes

For a thicker chowder, blend a cup of the soup and stir it back in. Consider adding in bell peppers or zucchini for more color and nutrients.