How To Make Russet Potato and Corn Chowder Recipe
A creamy and hearty soup with chunks of russet potatoes and sweet corn.
Serves:
Ingredients
- 4 russet potatoes, peeled and diced
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups frozen corn
- 4 cups chicken broth
- 2 cups whole milk
- 1 tsp dried thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
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In a large pot, sauté onions and garlic in butter on medium heat until soft and translucent.
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Add diced potatoes and corn, and stir together.
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Pour in the chicken broth, and bring to a boil.
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Reduce heat to low, add thyme, and let simmer until potatoes are tender for about 20 minutes.
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Blend half of the soup to make it creamy.
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Pour in whole milk and stir.
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Cook for another 10 minutes, stirring occasionally.
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Season with salt and pepper to taste.
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Garnish with chopped parsley and serve hot.
Nutrition
- Calories : 310kcal
- Total Fat : 9g
- Saturated Fat : 5g
- Cholesterol : 26mg
- Sodium : 574mg
- Total Carbohydrates : 49g
- Dietary Fiber : 5g
- Sugar : 11g
- Protein : 10g
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