Description
A thick, velvety, and comforting soup made with simple ingredients like potatoes, corn, and cream. It offers the taste of a baked potato in a bowl form, ready in under 30 minutes.
Ingredients
Scale
- 4 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (low-sodium)
- 2 tbsp all-purpose flour
- 2 large Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
- 2 cups sweet corn (fresh, frozen, or canned)
- 1 cup heavy cream
- Salt and black pepper to taste
- Optional: Crispy bacon bits, chives, or smoked paprika
Instructions
- Prep the vegetables by peeling and dicing the potatoes, dicing the onion, and mincing the garlic. Set aside.
- Heat butter in a large pot over medium heat. Add onions and cook for 3-4 minutes until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux.
- Slowly pour in broth while stirring to prevent lumps. Add diced potatoes and bring to a gentle boil.
- Reduce heat to low, cover, and simmer for 10-12 minutes until potatoes are tender.
- Stir in corn and heavy cream. Simmer gently for 3-5 minutes.
- Use an immersion blender to blend one-third to one-half of the soup for a creamy texture, leaving some chunks.
- Season with salt and pepper to taste. Serve hot with desired garnishes.
Notes
For a smoother texture, blend more of the soup. To keep the cream from curdling, add it at the end and keep heat low. Russet potatoes can be used but may get mushy. For a gluten-free version, skip the flour roux and use cornstarch or a gluten-free broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 42
- Fiber: 4
- Protein: 6
Keywords: corn chowder, potato soup, creamy soup, easy dinner, comfort food, weeknight meal, vegetarian option