Creamy Potato Corn Chowder with Chives
I have made 9 soups in the last 2 weeks.
Unfortunately, my family just confessed that they don’t think they can eat soup anymore. So naturally, they’ve all been fired from recipe testing. But before they were let go, they did tell me how much they loved this chowder.
Hearty, cozy and creamy.
It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the sweet corn kernels and tender potato chunks. Plus, the soup is topped with a hearty dose of fresh spring chives, which lends so much flavor and the fresh cracked pepper provides the perfect finish.
Comfort food at it’s easiest.
Creamy Potato Corn Chowder with Chives
1 tbsp. extra virgin olive oil
4 large yukon gold potatoes, cubed (roughly 2 lbs.)
1 medium onion, chopped
3 garlic cloves, minced (or 1 and 1/4 teaspoon garlic powder)
3 cups good quality vegetable broth (I use Rapunzel)
1/2 teaspoon dried thyme
1 teaspoon dried parsley or 1 tbsp. fresh parsley
1 bay leaf
1 and 1/2 cups corn, frozen
1 cup non-dairy milk (I use unsweetened almond milk)
Himalayan pink salt and fresh ground black pepper to taste
Fresh chives to garnish
Place olive oil in a large soup pot over medium heat and saute onions until translucent, about 3-4 minutes. Add garlic and saute for 1-2 minutes. Add potatoes, vegetable broth, thyme, parsley and bay leaf. Cover and bring to a low boil. Cook until potatoes have softened, about 20 minutes. Remove the bay leaf and blend about 1/3 of the soup using an immersion blender or high speed blender. Mix in the corn and non-dairy milk and return to a low boil for another 5 minutes or so to thicken. Stir occasionally to keep the potatoes from sticking. Taste, and adjust seasonings as needed. Serve topped with fresh green chives and ground black pepper.
Notes:
*Depending on the size of your potatoes, you may wish to add additional vegetable broth or non-dairy milk to achieve your desired consistency, however, this soup will thicken as it sits.
*Leftovers save well in the fridge for up to 4 days. Reheat any leftover chowder on the stove in a saucepan. Since refrigerating further thickens the chowder, you may need to add more veggie broth to help thin it out and adjust the seasonings.