Creamy Vegetable Corn Chowder

Nutriscore Rating: 69/100

Indulge in the hearty comfort of Creamy Vegetable Corn Chowder, a velvety soup bursting with vibrant flavors and wholesome ingredients. This one-pot wonder combines tender diced potatoes, sweet corn kernels, and a medley of sautéed carrots, celery, and onion, all simmered to perfection in a creamy broth thickened with a buttery roux. Seasoned with a hint of paprika and a touch of garlic, this chowder strikes the perfect balance between savory and slightly sweet. Ready in just 50 minutes, it's an ideal option for a cozy weeknight dinner or a satisfying lunch. Garnish with fresh parsley for a pop of color and extra freshness. This easy, soul-warming recipe is sure to become your go-to for creamy soup cravings!

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 2 medium Carrots, diced
• 2 Celery stalks, diced
• 3 Garlic cloves, minced
• 3 medium Russet potatoes, peeled and diced
• 4 cups Vegetable broth
• 2 cups Frozen corn kernels
• 1 cup Heavy cream
• 2 tablespoons Unsalted butter
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped (optional)

📝 Instructions

12 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.

3. Stir in the garlic and cook for 1 minute until fragrant.

4. Add the diced potatoes and pour in the vegetable broth. Bring to a boil.

5. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.

6. In a small saucepan, melt the butter over medium heat.

7. Whisk in the flour to form a roux and cook for 1 minute, stirring constantly.

8. Slowly whisk in the heavy cream, ensuring no lumps form. Cook for 3-4 minutes until thickened.

9. Pour the cream mixture into the pot with the vegetables and stir to combine.

10. Add the frozen corn, salt, black pepper, and paprika. Stir well and let the chowder simmer for 5-7 minutes.

11. Taste and adjust seasoning as needed.

12. Serve hot, garnished with chopped fresh parsley if desired. Enjoy!

Nutrition Facts

1 serving (385.6g)

Calories		416
% Daily Value*
Total Fat		23.9 g	31%
	Saturated Fat	11.6 g	58%
	Polyunsaturated Fat	0.4 g
Cholesterol		51 mg	17%
Sodium		729 mg	32%
Total Carbohydrate		44.0 g	16%
	Dietary Fiber	5.4 g	19%
	Total Sugars	7.3 g
Protein		7.3 g	15%
Vitamin D		0.1 mcg	0%
Calcium		47 mg	4%
Iron		1.9 mg	11%
Potassium		938 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1293 cal (51.4%%)

Protein: 173 cal (6.9%%)

Carbs: 1051 cal (41.8%%)