# 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 canned and drained
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 - 1/2 cup heavy cream or plant-based cream (optional)
→ Seasonings
11 - 1 teaspoon salt, adjust to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon smoked paprika (optional)
→ Garnish
15 - Chopped fresh parsley or chives (optional)
16 - Crumbled cooked bacon or vegan bacon (optional)
# How to Make It:
01 - In a large pot over medium heat, melt the butter or warm olive oil. Add diced onion, carrot, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add diced potatoes and corn kernels; cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 to 18 minutes until potatoes are tender.
05 - Stir in milk, cream (if using), salt, black pepper, dried thyme, and smoked paprika. Simmer uncovered for 5 minutes.
06 - Optionally, puree a portion of the soup with an immersion blender or mash some potatoes against the pot side to achieve a creamier consistency while retaining vegetable chunks.
07 - Taste and adjust salt and pepper as needed.
08 - Ladle chowder into bowls and garnish with parsley, chives, or crumbled bacon as desired.
