Description
A delightful chowder that combines the sweetness of corn with fresh basil, perfect for summer days.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add the diced potatoes and corn kernels, stirring to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.
- Stir in heavy cream and chopped basil.
- Season with salt and pepper to taste.
- Serve hot.
Notes
Pairs well with crusty bread or a fresh garden salad. Garnish with basil or cracked black pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 60mg