So chunky you can carve it!
Ok not quite, but you can definitely call this chowder chunky. It’s a full, rib-sticking meal-in-a-bowl, chock full of thick potatoes and sweet fresh corn. Delicious!
Print Recipe Potato and Corn Chowder
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Heat the butter in a large pot over low heat and add the butter, onion, garlic, cumin and turmeric.
Saute, stirring occasionally about 8 minutes until the onion and pepper are tender, but not browned.
Add the corn kernels, potatoes, carrot and stock. Bring to a boil, cover, and boil 10 minutes.
Reduce heat to medium, season with salt, pepper and thyme, and cook until potatoes are soft.
Mix together the cornflour and water and add to the soup. Bring to a boil and stir until soup has thickened slightly.
Add the cream and stir until heated through.
Serve topped with a sprinkle of thyme and some chopped green onions.