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This Creamy Corn Chowder is hearty, thick, and full of veggies.

Creamy Corn Chowder

Print Recipe
This Creamy Corn Chowder is hearty, thick, and full of veggies!
Course Main Course, Soup
Cuisine American
Keyword corn recipe, creamy soup recipe, soup recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 420.65
Author Gayle

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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