Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 3/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 3 cups low-sodium vegetable broth
- 3 large potatoes peeled and diced
- 2 tablespoons cornstarch optional
- 1 cup half-and-half
- 3 cups corn kernels
- Kosher salt to taste
- Toppings such as bacon bits, shredded cheese, or chopped chives
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and celery, and cook until softened, about 5 minutes. Add garlic, thyme, and black pepper, cook for another minute.
- Stir in vegetable broth and add diced potatoes. Bring to a simmer and cook until potatoes are tender, about 15 minutes.
- If you would like to thicken your chowder, mix the optional cornstarch into the half-and-half. Add corn kernels and half-and-half to the pot. Return to a simmer and cook for an additional 5-10 minutes. Add salt to taste and adjust other seasonings as needed.
- Serve immediately with desired toppings.
