Potato Sweet Corn Chowder
Ingredients
The chowder base
-
2
tbsp
avocado oil
-
1
small
yellow onion, diced
-
3
medium
russet potatoes, peeled and diced
-
1
medium
red bell pepper, diced
-
3
cloves
garlic, minced
-
1
tsp
salt
-
½
tsp
pepper
-
1
tsp
dried thyme
-
1
tsp
smoked paprika
-
20
oz
corn (canned or frozen)
-
4
cups
chicken broth (or vegetable broth)
-
2
cups
milk (whole or dairy-free)
Toppings
-
to taste
dill
-
to taste
crispy bacon
-
to taste
sour cream
Instructions
- Heat a large dutch oven over medium-high heat and add the avocado oil.
- Once hot, add the onions, potatoes, and red bell pepper, and sauté for 5 minutes.
- Add the minced garlic, salt, pepper, thyme, and paprika, and stir.
- Add the corn and broth, bringing the mixture to a low simmer over medium heat.
- Simmer for 15-20 minutes until the potatoes are fork tender, then turn off the heat.
- Blend the soup to your desired consistency using an immersion blender or regular blender.
- Stir in the milk until combined and adjust seasoning if necessary.
- Serve with toppings of crispy bacon, dill, and sour cream.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
800mg
Cholesterol
20mg
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