Creamy Corn and Potato Chowder

This hearty chowder combines sweet corn and tender potatoes in a creamy base, perfect for a comforting meal. Ideal for chilly evenings, this dish is packed with flavor and warmth.

Steps

1. In a medium pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. 2. Stir in the minced garlic and cook for an additional minute. 3. Add the diced potato and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. 4. Cook for about 10-12 minutes, or until the potatoes are tender. 5. Add the corn kernels and milk to the pot, stirring well. Simmer for another 5 minutes. 6. Use an immersion blender to blend the chowder to your desired consistency, or leave it chunky for texture. 7. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

1 cup corn kernels (fresh or frozen) 1 medium potato, diced 1/2 small onion, chopped 1 clove garlic, minced 1 cup vegetable broth 1/2 cup milk (or dairy-free alternative) 1 tbsp olive oil Salt and pepper to taste Fresh parsley for garnish