Creamy Corn and Potato Chowder
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 1 stalk celery diced
- 1 large carrot chopped (about 1½ cups)
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried basil leaves
- 1 tablespoon all-purpose flour
- 2 cups vegetable broth
- 1 cup milk
- 1 large Russet potato diced (about 3 cups)
- 2 cups corn kernels frozen or canned
- ½ cup shredded cheddar cheese
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a medium sized pot, add a little bit of olive oil over medium to low heat. Next, add chopped onions, celery, carrots, and garlic to the pot. Cook them until they’ve softened and become aromatic. Next, stir in fresh thyme and dried basil and allow it to cook for about a minute.
- Whisk in the flour until lightly browned. Then slowly pour in the vegetable broth and the milk, whisking as you pour.
- Add the diced potatoes and corn kernels and let them to cook for about 15 minutes until the potatoes are tender. Stir in the cheese and season with salt and pepper. Add more salt and pepper to taste. If the chowder is too thick, add more milk until you reach your desired consistency.
- Serve the corn and potato chowder with Parmesan crisps, toasted bread, or crackers.
