Clean eating potato and corn chowder –Gather ’round, y’all! I got a creamy, dreamy dish that’ll warm your soul and fill your belly. This Potato Corn Chowder is all about that hearty goodness, and guess what? It’s dairy-free! Perfect for those who are looking to keep it light but still want a bowl of comfort. Let’s get into it!
Potato Corn Chowder
You’re gonna love how simple and satisfying this.recipe is. All the flavors come together so beautifully, you won’t even miss the dairy. So grab your apron, and let’s get cookin’!
Ingredients
Here’s what you need to whip up this delicious chowder:
- 4 medium potatoes, peeled and diced
- 2 cups corn (fresh, canned, or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk (or almond milk)
- 2 tablespoons olive oil
- 1 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (for that extra depth)
- Fresh herbs for garnish (like parsley or chives)
Instructions
Time to bring it all together! Follow these steps to serve up a bowl of pure love:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onions are soft and translucent.
- Next, toss in the diced potatoes and give them a good stir. Let them cook for a few minutes, soaking up those flavors.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are nice and soft, add the corn, coconut milk, salt, pepper, and smoked paprika. Stir well and let it simmer for another 5-10 minutes. Adjust seasoning to your liking.
- When it’s all done, ladle that chowder into bowls and garnish with your favorite fresh herbs. Serve it up hot and enjoy!
There you have it, folks! A rich, velvety chowder that’s comforting and guilt-free. Perfect for any occasion—whether you’re chillin’ at home or hosting a gathering with your people. Dig in and let the flavors take you away!