This simple Corn Chowder is a comforting weeknight staple that relies on fresh vegetables and a light milk base rather than heavy cream. The combination of sweet kernel corn and earthy potatoes creates a satisfying texture, while sautéed onions and celery provide a savory depth. A hint of dried basil and fresh parsley brightens the flavors, making it feel fresh despite being a warm, hearty dish. ItâÂÂs an excellent vegetarian option for chilly evenings or as a side dish for grilled meats. The recipe is quick to assemble, requiring minimal prep time, and uses pantry staples you likely already have. Perfect for meal prep, this soup reheats well and maintains its gentle flavor profile, offering a wholesome, home-style meal without the heaviness of traditional chowders.
Corn Chowder
Description
This simple Corn Chowder is a comforting weeknight staple that relies on fresh vegetables and a light milk base rather than heavy cream. The combination of sweet kernel corn and earthy potatoes creates a satisfying texture, while saut&# 195;©ed onions and celery provide a savory depth. A hint of dried basil and fresh parsley brightens the flavors, making it feel fresh despite being a warm, hearty dish. ItâÂÂs an excellent vegetarian option for chilly evenings or as a side dish for grilled meats. The recipe is quick to assemble, requiring minimal prep time, and uses pantry staples you likely already have. Perfect for meal prep, this soup reheats well and maintains its gentle flavor profile, offering a wholesome, home-style meal without the heaviness of traditional chowders.Ingredients
Directions
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Scrub the potatoes thoroughly and place them in a pot of boiling salted water.
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Boil the potatoes in their skins until they are tender when pierced with a fork.
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Drain the potatoes, reserving the starchy cooking water, then peel and dice them into small cubes.
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Heat the margarine or oil in a large saucepan over medium heat.
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Add the chopped onion and celery, sautéing for about 3 minutes until softened but not browned.
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Stir in the corn, diced potatoes, salt, dried basil, chopped parsley, and black pepper.
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Cover the saucepan and cook for 5 minutes to allow the flavors to meld and vegetables to heat through.
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Pour in the skim milk and 1 cup of the reserved potato cooking water.
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Simmer gently for 2-3 minutes until heated through, being careful not to boil vigorously to prevent curdling.
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Taste and adjust seasoning with additional salt or pepper if needed before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 170.3kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 2553.8mg107%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 3.6g15%
- Sugars 9.9g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
