Quick Potato Corn Chowder

Name: Quick Potato Corn Chowder
Total time: 35 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons butter; 1 small onion (diced); 2 ribs celery (diced); 1 small carrot (finely chopped); 2 cloves garlic (minced); 2 medium baking potatoes (peeled and diced); 3 cups chicken broth; ½ teaspoon dried thyme leaves; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper; 1 bay leaf; 2 cups corn kernels ( fresh or frozen); 1 cup half and half (or light cream)

This creamy soup is loaded with corn, potatoes, and seasonings, and comes together so quickly. It's the perfect meal for a busy weekday night!

⏱️ 35 min 🔪 Prep: 15 min 🔥 Cook: 20 min 📊 Medium ⭐ 5.0 (117) 👁️ 26 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

2 tablespoons butter
1 small onion (diced)
2 ribs celery (diced)
1 small carrot (finely chopped)
2 cloves garlic (minced)
2 medium baking potatoes (peeled and diced)
3 cups chicken broth
½ teaspoon dried thyme leaves
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 bay leaf
2 cups corn kernels ( fresh or frozen)
1 cup half and half (or light cream)

Steps

Melt butter in a saucepan over medium heat. Add onion, celery, carrot, and garlic. Cook 3-4 minutes or until onion is tender.
Add potatoes, chicken broth, seasonings, and bay leaf. Bring to a boil, reduce to a simmer and cook covered 8-10 minutes or until potatoes are tender.
Add corn and light cream, simmer additional 4 minutes. Remove bay leaf.
Using a potato masher, or hand blender slightly mash some of the potatoes to thicken the soup.