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Potato-Corn Chowder

Potato-Corn Chowder recipe image
This comforting Potato-Corn Chowder is a wholesome, plant-based meal that relies on fresh vegetables and aromatic herbs for depth of flavor. The dish features a robust base of diced potatoes, sliced carrots, and celery, simmered until tender to create a naturally thick consistency. Sweet frozen corn adds bright pops of color and sweetness, while chopped tomatoes provide a subtle tanginess. Infused with bay leaves, coriander, savory, and thyme, this chowder offers a rich, earthy taste profile without the need for dairy.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 538.6
Dietary: Vegan, Vegetarian
Description
This comforting Potato-Corn Chowder is a wholesome, plant-based meal that relies on fresh vegetables and aromatic herbs for depth of flavor. The dish features a robust base of diced potatoes, sliced carrots, and celery, simmered until tender to create a naturally thick consistency. Sweet frozen corn adds bright pops of color and sweetness, while chopped tomatoes provide a subtle tanginess. Infused with bay leaves, coriander, savory, and thyme, this chowder offers a rich, earthy taste profile without the need for dairy.
Ingredients
  • Onion, chopped
  • Potatoes, diced
  • Carrots, sliced
  • Celery stalk, chopped
  • Bay leaves
  • Vegetable oil
  • Frozen corn
  • Can tomatoes, chopped
  • Coriander
  • Savoury
  • Thyme
  • Vegetable stock
  • Salt and black pepper
Directions
  1. 1
    Heat the vegetable oil in a large soup pot or Dutch oven over medium heat.
  2. 2
    Add the chopped onion, diced potatoes, sliced carrots, and chopped celery to the pot.
  3. 3
    Sauté the vegetables for 5-7 minutes until the onions begin to soften.
  4. 4
    Add the bay leaves and pour in the vegetable stock, ensuring the vegetables are covered.
  5. 5
    Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes.
  6. 6
    Stir in the frozen corn and canned tomatoes with their liquid.
  7. 7
    Continue simmering for another 10 minutes until the potatoes and carrots are fork-tender.
  8. 8
    Remove about 3/4 cup of the cooked potatoes and liquid from the pot and mash them well in a separate bowl.
  9. 9
    Return the mashed potato mixture to the pot to thicken the chowder naturally.
  10. 10
    Add the coriander, savory, thyme, salt, and pepper to taste.
  11. 11
    Simmer for an additional 5 minutes to allow the flavors to meld.
  12. 12
    Remove the bay leaves before serving hot.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 538.6kcal
% Daily Value *
Total Fat 15.3g24%
Saturated Fat 2.2g12%
Cholesterol 0.0mg0%
Sodium 102.8mg5%
Total Carbohydrate 107.4g36%
Dietary Fiber 26.3g106%
Sugars 19.2g
Protein 15.7g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/potato-corn-chowder/