A creamy potato corn chowder loaded with tender potatoes and sweet corn.

Scale

2 tbsp butter

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 medium potatoes, cubed

2 cups corn (fresh, frozen, or canned)

4 cups chicken or vegetable broth

1 cup milk or cream

2 tbsp flour (optional, for thickening)

1/2 tsp smoked paprika

Salt & pepper, to taste

Fresh parsley, chopped

Cook Mode Prevent your screen from going dark

1. Melt butter and sauté onion, celery, and carrots.

2. Stir in potatoes, corn, and paprika. Cook briefly.

3. Add broth, bring to boil, then simmer until potatoes are tender.

4. Whisk flour into milk and stir into soup.

5. Season with salt and pepper.

6. Garnish with parsley and serve.

Blend half the soup for extra creaminess.

Add bacon or cheese for richness.

Swap cream for coconut milk for dairy-free.