# What You'll Need:
→ 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 - ½ cup heavy cream or plant-based cream (optional)
→ Seasonings
11 - 1 teaspoon salt, adjust to taste
12 - ½ teaspoon black pepper
13 - ½ teaspoon dried thyme
14 - ¼ teaspoon smoked paprika (optional)
→ Garnish
15 - Chopped fresh parsley or chives (optional)
16 - Crumbled cooked bacon or vegan bacon (optional)
# Directions:
01 - Melt butter in a large pot over medium heat. Add diced onion, carrot, and celery, then sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add the diced potatoes and corn kernels, cooking for 2 to 3 minutes while stirring occasionally.
04 - Pour in vegetable broth, increase heat to bring to a boil, then reduce to a simmer. Cover and cook for 15 to 18 minutes until potatoes are tender.
05 - Stir in milk, heavy cream if using, salt, black pepper, dried thyme, and smoked paprika. Simmer uncovered for 5 minutes to blend flavors.
06 - For a creamier consistency, partially puree the chowder using an immersion blender or mash some potatoes against the pot’s side, leaving chunky vegetables intact.
07 - Taste and modify salt and pepper as needed.
08 - Ladle into bowls and garnish with fresh parsley, chives, or crumbled bacon if desired.
