A hearty potato and corn chowder is a quick and easy meal that’s ideal for winter nights!
Sometimes you just need a bowl of soup. Whether it’s a busy weeknight, or a lazy weekend, a hearty bowl of potato and corn chowder is comforting and easy to make.
On those busy nights when you barely have time to make dinner, this recipe is super easy to throw together. It takes a few minutes to peel and dice potatoes, but everything else is probably already in your pantry.
If you have a corn allergy, you can substitute another vegetable of your choice. Some options would be: peas and carrots, diced sweet potatoes, or white beans. Whatever vegetables you include in this chowder, this is sure to be a warm and cozy soup your family will enjoy!
Winter Corn Chowder.
- 1 Tablespoon olive oil
- 1 1/2 cups onion chopped
- 2 cups potatoes peeled and diced
- 3 1/2 cups frozen corn
- 32s ounces chicken broth or vegetable broth
- 1 teaspoon gluten free worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 cup non-dairy milk
- fresh parsley for garnish
- Put the spices in a small bowl and stir to combine. Set aside.
- Place the olive oil in the bottom of a large soup pot. Stir in onions and potatoes, set to medium high heat and cook uncovered without stirring three minutes.
- Add broth and use a metal spatula/turner to scrape all the browned bits from the bottom of the pan.
- Add everything else except the milk and boil on medium for 12 minutes. Remove from heat and stir in milk. Simmer for a few minutes to let the flavors come together.
- Top with fresh parsley and serve immediately with gluten free crackers or bread.
lightly adapted from Desperation Dinners.