lunch · dinner · American
Creamy Potato-Corn Chowder
A dairy-free one-pot chowder thickened naturally with blended potato and corn.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 2 lb potato, peeled and cut into 1/2-inch cubes
- 4 cups corn
- 1 onion, diced
- 5 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp salt
Equipment
Large pot + Blender
How to make it
- 1
Heat the oil in a large pot over medium heat. Cook the onion for 5 minutes until soft.
- 2
Add the potatoes, corn, broth, paprika, and salt. Bring to a boil, reduce to a simmer, and cook for 15 to 18 minutes until the potatoes are tender.
- 3
Blend 3 cups of the chowder until smooth, then return it to the pot. Simmer for 2 minutes, stirring, until creamy.
Storage & leftovers
Refrigerate for up to 4 days or freeze for up to 2 months.
Reheat to a simmer, stirring and adding broth if needed.
Dietary & allergen notes
Suitable for: vegan, vegetarian, gluten-free, dairy-free, egg-free, peanut-free, tree-nut-free, soy-free, sesame-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.
