potato corn chowder
This delicious potato corn chowder combines sweet onions, celery, carrots, garlic, and a perfect blend of spices in a creamy and naturally sweet corn base. Read on for all my tips for making this the best chowder.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 1/2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 3 medium carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1/8 teaspoon ground cayenne
- 1/4 cup all-purpose flour
- 4 cups vegetable broth
- 3 cups corn kernels (3-4 large ears) fresh or frozen
- 3 medium yukon gold potatoes, cut into bite sized pieces
- 2 - bay leaves
- 1/2 cup heavy cream
- salt, to taste
- freshly ground black pepper, to taste
How To Make potato corn chowder
-
Step 1Heat the olive oil in a Dutch oven over medium heat. Add the onions, celery, and carrots. Saute until the onions and celery are soft.
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Step 2Reduce the heat to low and add the garlic, marjoram, thyme, and cayenne pepper. Cook for a minute while stirring.
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Step 3Sprinkle the flour over the vegetables and cook for a couple of minutes while stirring.
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Step 4Stir in the vegetable broth, corn, potatoes, and bay leaves. Bring the mixture to a boil. Reduce the heat and simmer until the carrots and potatoes are tender.
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Step 5Fish out the bay leaves. Stir in the heavy cream and season with salt the black pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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