Creamy Corn Chowder
This Creamy Corn Chowder is hearty, thick, and full of veggies!
- 1 tablespoon olive oil
- ½ white onion diced
- 1 red pepper diced
- 2 medium red potatoes diced
- 3 cups low-sodium chicken broth
- 3 cups frozen corn
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups heavy cream
- 3 tablespoons shredded cheddar cheese for garnish if desired
In a large soup pot, saute onions and red pepper in olive oil until slightly browned, about 5 minutes.
Add potatoes and chicken broth to mixture and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Stir in corn, salt, thyme, pepper, and heavy cream. Heat mixture thoroughly, but do not boil.
Serve immediately and top with shredded cheese, if desired.
Serving: 1g | Calories: 420.65kcal | Carbohydrates: 29.5g | Protein: 6.66g | Fat: 32.76g | Saturated Fat: 18.84g | Cholesterol: 108.69mg | Sodium: 264.31mg | Potassium: 667.14mg | Fiber: 3.32g | Sugar: 2.33g | Vitamin A: 1787.18IU | Vitamin C: 36.55mg | Calcium: 66.12mg | Iron: 1.19mg