Vegetable and Corn Chowder
Warm, comforting, and packed with wholesome flavors, this Vegetable and Corn Chowder is the ultimate bowl of creamy indulgence. Brimming with nutritious vegetables like potatoes, carrots, and celery, and paired with the natural sweetness of corn kernels, this hearty soup is as satisfying as it is delicious. Enhanced with fragrant thyme and a touch of heavy cream for a velvety finish, this chowder strikes the perfect balance between rich and refreshing. Ready in just under 45 minutes, it’s an easy weeknight meal that the whole family will love. Ideal for cozy evenings, this recipe is a one-pot wonder that can be partially blended for a perfectly textured soup. Garnished with fresh parsley, each serving of this chowder is a feast for both the eyes and the palate. Perfect for chilly weather, this Vegetable and Corn Chowder is a must-try for anyone craving a nourishing yet indulgent dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 pieces celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the diced carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
Add the corn kernels, heavy cream, thyme, salt, and black pepper to the pot. Stir well and cook for another 5 minutes.
Using an immersion blender, blend the soup partially to thicken, leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return it to the pot.
Taste and adjust seasoning if necessary.
Garnish with freshly chopped parsley before serving.
Serve hot and enjoy your hearty Vegetable and Corn Chowder!
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 4935 mg | 215% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 55.9 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 6363 mg | 135% | |
*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.
