Sweet Corn & Potato Chowder
Preparation Time:
60 min
Ingredients:
- 2 cups of sweet corn (fresh or frozen)
- 2 medium potatoes, diced
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 cup of milk (or dairy-free alternative)
- 2 tablespoons of butter
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of paprika
- Fresh parsley for garnish
Kitchen Tools Needed:
- large pot
- blender
- wooden spoon
- measuring cups
- ladle
Instructions:
- In a large pot, melt the butter over medium heat.
- Add chopped onion and minced garlic, sauté until the onion becomes translucent.
- Stir in the diced potatoes, sweet corn, vegetable broth, salt, pepper, and paprika. Bring to a boil.
- Reduce heat and let it simmer for about 30 minutes, or until the potatoes are tender.
- Use a blender to puree half of the chowder for a creamy texture, then return it to the pot.
- Stir in the milk and heat through for about 5 minutes. Adjust seasoning as needed.
- Serve hot, garnished with fresh parsley.
Macros:
- Total Calories: 320kcal
- Carbs: 45g
- Proteins: 9g
- Fats: 10g
