Ingredients
Scale
- 4 cups fresh corn (about 6 ears)
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, chopped
- 2 cups vegetable broth (500 ml)
- 1 cup milk (250 ml)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 5 minutes.
- Add the chopped red bell pepper and diced potatoes, cooking for another 5 minutes.
- Stir in the fresh corn, vegetable broth, salt, pepper, and paprika. Bring to a boil, then reduce heat to simmer for 15 minutes.
- After simmering, use an immersion blender to blend a portion of the chowder for creaminess, leaving some chunks for texture.
- Stir in the milk and return to heat. Cook for an additional 2-3 minutes until heated through.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a spicier version, add jalapeños while cooking.
- This chowder can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: summer corn chowder, family dinner, creamy chowder