Savoy Cabbage and Corn Chowder
Warm, hearty, and deeply comforting, this Savoy Cabbage and Corn Chowder is a must-try for chilly evenings or any time you crave a bowl of wholesome goodness. This creamy chowder combines the subtle sweetness of corn with the tender crunch of savoy cabbage, all complemented by the richness of heavy cream and the earthy aroma of fresh thyme. Russet potatoes add texture and thickening power, while a touch of smoked paprika elevates the flavor profile with a smoky kick. Perfect for feeding a crowd, this one-pot recipe is ready in under an hour and can be easily adapted with chicken or vegetable stock. Garnish with fresh parsley for a pop of color and serve with crusty bread for a satisfying meal. It’s the ultimate all-season soup that strikes a balance between comfort food and veggie-forward nutrition!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 small head savoy cabbage, thinly sliced
- 2 large russet potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika (optional, for garnish)
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
In a large pot, heat the butter and olive oil over medium heat until the butter has melted.
Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the thinly sliced savoy cabbage and sauté for about 5 minutes until it softens slightly.
Stir in the diced potatoes, corn kernels, and fresh thyme leaves.
Pour in the chicken or vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are tender when pierced with a fork.
Using a potato masher, gently mash some of the potatoes in the pot to thicken the chowder slightly while leaving most of the vegetables intact.
Stir in the heavy cream, salt, and black pepper. Let the chowder simmer for another 5 minutes to let the flavors meld together.
Taste and adjust seasoning if necessary.
Serve hot, garnished with a sprinkle of smoked paprika and chopped fresh parsley if desired.
Nutrition Facts
Calories |
2120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 65.4 g | 327% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 6056 mg | 263% | |
| Total Carbohydrate | 217.8 g | 79% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 42.7 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 4702 mg | 100% | |
*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.
