Cozy Potato, Corn, and Kohlrabi Chowder
A warm and hearty chowder filled with potatoes, corn, and kohlrabi, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups diced Yukon Gold potatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced kohlrabi
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream
- Salt and pepper to taste
- 1 tablespoon olive oil
- Chopped parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- Toss in the minced garlic and sauté for another minute until fragrant.
- Add the diced potatoes and kohlrabi to the pot. Stir well to coat them in the olive oil.
- Pour in the vegetable or chicken broth.
- Season with salt and pepper and bring the mixture to a gentle boil.
- Once boiling, lower the heat and let it simmer for about 15-20 minutes or until the potatoes and kohlrabi are fork-tender.
- Once the veggies are tender, stir in the corn kernels and cook for another 5 minutes.
- Reduce the heat to low, and gradually add the milk or cream, stirring to combine.
- Allow the chowder to warm through for just a few more minutes. Taste and adjust seasoning as necessary.
Notes
Serve with crusty bread or buttery biscuits and a cozy blanket.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chowder, soup, comfort food, vegetarian recipe, kohlrabi