In a large pot, melt 2 tablespoons of butter over medium heat and sauté 1 diced onion until softened.
Add 3 diced potatoes, 2 cups of corn kernels, and 2 minced garlic cloves to the pot, stirring well.
Pour in 4 cups of vegetable broth and bring the mixture to a boil, then reduce heat and simmer.
Cook the chowder for 15-20 minutes, or until the potatoes are tender and cooked through.
Stir in 1 cup of heavy cream and season with salt, pepper, and a pinch of thyme.
Use an immersion blender to partially blend the soup, leaving some chunks for texture.
Simmer the chowder for another 5 minutes, allowing the flavors to meld together.
Ladle the hot chowder into bowls and garnish with chopped chives and a sprinkle of paprika.
Serve the corn and potato chowder with crusty bread for a cozy, delicious meal. Enjoy!
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