Corn Chowder

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a large pot over medium heat.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced potatoes and corn to the pot, stirring to combine.

Pour in vegetable broth and add thyme and bay leaves.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Remove bay leaves and use an immersion blender to puree half the chowder for creaminess.

Stir in heavy cream and bring back to a gentle simmer.

Add grated pecorino cheese and black pepper, stirring until cheese melts.

Season with salt and lemon juice to taste.

Garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens