Mountain Potato and Corn Soup

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A hearty soup made with locally grown potatoes and corn, perfect for cooler mountain climates. This Venezuelan quick recipe, ready in about 50 minutes, pairs Potatoes, Corn, and Yellow onions for a weeknight-friendly dinner. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium Potatoes
• 2 cups Corn
• 1 large Yellow onions
• 2 cloves Garlic
• 2 medium Carrots
• 2 stalks Celery
• 4 cups Chicken broth
• 1 tsp Fresh thyme
• 2 tbsp Butter
• 2 tbsp Fresh parsley
• to taste Salt
• to taste Black pepper

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Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 large chopped yellow onion and cook until translucent, about 5 minutes.
2. Step 2: Add 2 cloves minced garlic, 2 medium diced carrots, and 2 stalks diced celery. Cook for 5 minutes until vegetables begin to soften.
3. Step 3: Add 3 medium peeled and diced potatoes, 2 cups corn, 4 cups chicken broth, and 1 tsp fresh thyme. Bring to a simmer and cook for 25 minutes until potatoes are tender.
4. Step 4: Season with salt and pepper to taste. Stir in 2 tbsp fresh parsley and serve hot.