Description
Indulge in this creamy summer corn chowder, where sweet corn kernels blend seamlessly with Yukon gold potatoes and aromatic herbs. This dish is perfect for warm days or cozy nights, offering a delightful balance of flavors that will transport you to sunlit picnics. Easy to prepare and visually stunning, it’s sure to be a crowd-pleaser at your next gathering!
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears)
- 2 medium Yukon gold potatoes, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup fresh basil or thyme, chopped
- Salt & pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the corn by shucking and cutting the kernels off the cob. Dice the onion and mince the garlic.
- In a large pot over medium heat, heat olive oil and sauté onions until translucent. Add garlic and cook until fragrant.
- Stir in diced potatoes and corn; sauté for about 5 minutes.
- Gradually add vegetable broth while stirring. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
- Stir in coconut milk and herbs; simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 330mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg