Potato and Corn Chowder

Ingredients

• 4 medium russet potatoes, peeled and diced

• 2 cups corn kernels (fresh, frozen, or canned and drained)

• 1 medium onion, finely chopped

• 2 celery stalks, diced

• 2 carrots, diced

• 3 cloves garlic, minced

• 4 cups vegetable or chicken broth

• 2 cups whole milk or half-and-half

• 2 tablespoons butter

• 2 tablespoons all-purpose flour

• 1 teaspoon dried thyme

• 1 teaspoon salt (or to taste)

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon smoked paprika (optional)

• 2 tablespoons chopped fresh parsley (for garnish)

• Crumbled cooked bacon (optional, for topping)

• Shredded cheddar cheese (optional, for topping)

Instructions

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-6 minutes until the vegetables are softened.

2. Add the minced garlic and cook for 1 more minute, stirring frequently.

3. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.

4. Slowly pour in the broth while stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, salt, pepper, and smoked paprika (if using).

5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are tender.

6. Stir in the corn kernels and milk (or half-and-half). Simmer for another 5-7 minutes, uncovered, until the chowder is heated through and slightly thickened.

7. For a creamier texture, use a potato masher or immersion blender to gently mash some of the potatoes in the pot, but leave plenty of chunks for texture.

8. Taste and adjust the seasoning with more salt and pepper if needed.

9. Serve hot, garnished with fresh parsley, crumbled bacon, and shredded cheddar cheese if desired.

Tips & Variations