# Components:
→ Vegetables
01 - 2 tablespoons unsalted butter or olive oil
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium russet potatoes, peeled and diced
05 - 3 cups corn kernels, fresh, frozen, or drained canned
06 - 1 medium carrot, diced
07 - 1 stalk celery, diced
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup milk or unsweetened plant-based milk
10 - 1/2 cup heavy cream or plant-based cream (optional)
→ Seasonings
11 - 1 teaspoon salt, adjust to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
15 - Chopped fresh parsley or chives (optional)
16 - Crumbled cooked bacon or vegan bacon (optional)
# Method:
01 - In a large pot over medium heat, melt butter or heat oil. Add diced onion, carrot, and celery; cook for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in diced potatoes and corn kernels; cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 to 18 minutes until potatoes are tender.
05 - Stir in milk, cream if using, salt, black pepper, thyme, and smoked paprika. Simmer uncovered for 5 minutes.
06 - Use an immersion blender to puree a portion of the chowder or mash some potatoes against the pot’s side, leaving chunks intact.
07 - Taste and adjust seasoning as needed.
08 - Ladle into bowls and garnish with chopped parsley, chives, or crumbled bacon if desired.
