Creamy and hearty potato and corn chowder

This potato and corn chowder is a comforting and filling soup that is perfect for a cozy family dinner. It can be prepared ahead of time and frozen for later use, making it a convenient option for busy weeknights. With tender chunks of potato, sweet corn, and creamy broth, this chowder is sure to become a family favorite.

Ingredients

• 3 cups diced potatoes
• 1 cup frozen corn
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp flour
• 2 tbsp butter
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Directions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until softened.
2. Sprinkle the flour over the onion and garlic mixture, and cook for 1-2 minutes until lightly browned.
3. Gradually whisk in the chicken or vegetable broth, stirring to remove any lumps.
4. Add the diced potatoes and frozen corn to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5. Stir in the milk and heavy cream, and season with salt and pepper to taste.
6. Simmer for an additional 5 minutes to heat through.
7. Serve hot, garnished with chopped fresh parsley.
8. To freeze for later use, let the chowder cool completely before transferring to a freezer-safe container. To reheat, thaw in the refrigerator overnight and heat in a pot over medium heat until warmed through.

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