Hello Fresh Corn Chowder Recipe
Corn chowder can make even a busy weeknight feel like an "easy like Sunday mornin'' day!This Hello Fresh version brings a creamy base, tender potatoes, and bursts of corn in every spoonful.I always use in-season corn if I can—cutting it off the cob gives the soup so much texture! (Frozen works great too).The broth thickens just right with a touch of flour, so don’t skip this step, guys!Chopping the veggies ahead can help streamline the process and get this on the table faster. So...you can east sooner!
Ingredients
- 2 ears Corn shucked
- 1 Poblano Pepper diced
- 1 Yellow Onion diced
- 2 cloves Garlic minced
- 1 cup Monterey Jack Cheese shredded
- 4 oz. Cream Cheese
- 2 Potatoes diced
- 4 cups Vegetable Broth
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- 1 Lime cut into wedges
Instructions
- Start by heating olive oil in a large pot over medium heat.
- Add the diced onion, poblano pepper, and garlic, and cook until softened, about 5 minutes.
- Add the diced potatoes and corn to the pot, stirring them into the vegetable mixture.
- Cook for another 5 minutes, ensuring everything is well combined.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to simmer and cook until the potatoes are tender, about 20 minutes.
- Stir in the cream cheese and Monterey Jack cheese until melted and the chowder becomes thick and creamy.
- Season with salt and pepper to your taste preference.
- Divide the chowder among bowls and squeeze lime wedges over each serving for added flavor.
- Garnish with additional cheese or fresh herbs if desired.
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