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This thick, potato-studded corn chowder is perfect on a cold winter night or to satisfy your summer soup cravings. It is a simple recipe, rich, creamy and velvety smooth. It has been a family favorite for years!

Corn Chowder


  • Author: Linda

Description

This thick, potato-studded corn chowder is perfect on a cold winter night or to satisfy your summer soup cravings. It is a simple recipe, rich, creamy and velvety smooth. It has been a family favorite for years!


Scale

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cups frozen corn, thawed
  • 2 small russet potatoes, peeled and diced
  • 2 cups vegetable broth
  • 1 cup milk
  • Salt
  • Freshly ground black pepper

Instructions

  • In the stockpot over medium heat, heat the olive oil. Add the onion and cook for 5 minutes.
  • Add the corn, potatoes, broth, and milk and bring to a simmer. Cook for 15 minutes.
  • Transfer 2 cups of the soup to a blender and purée until completely smooth. Return the puréed soup to the pot. Mix well, season with salt and pepper, and serve.