Name: Corn Chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 onion, diced; 2 cloves garlic, minced; 2 celery stalks, chopped; 2 carrots, chopped; 2–3 potatoes (Yukon gold or russet), diced; 3 cups corn kernels (fresh, frozen, or canned and drained); 4 cups vegetable broth; 1 cup heavy cream or milk; Salt and pepper, to taste; 1 teaspoon fresh thyme or 1/2 teaspoon dried herbs; Optional toppings: shredded cheese, chopped chives, green onions, paprika

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Corn Chowder is a creamy, hearty soup made with sweet corn, tender potatoes, and simple aromatics that come together in one comforting bowl. It’s the perfect dish when I want something warm, cozy, and filling—without needing any meat.

Why You’ll Love This Recipe

I love how this chowder is full of flavor without needing heavy meats. The natural sweetness of corn, paired with rich cream and herbs, gives it depth and comfort in every spoonful. It’s easy to make, budget-friendly, and great for a quick lunch or a relaxed dinner. Corn Chowder

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter or olive oil
Onion, diced
Garlic, minced
Celery, chopped
Carrots, chopped
Potatoes, diced (Yukon gold or russet)
Corn kernels (fresh, frozen, or canned)
Vegetable broth
Heavy cream or milk
Salt and pepper
Fresh thyme or dried herbs
Optional toppings: shredded cheese, chopped chives, green onions, paprika

Directions

I heat butter or olive oil in a large pot over medium heat. I sauté the onion, garlic, celery, and carrots until softened—about 5–7 minutes.
I add the diced potatoes and corn, then pour in the vegetable broth.
I season with salt, pepper, and thyme, then bring it to a boil.
I reduce the heat and let it simmer for 15–20 minutes, until the potatoes are tender.
I stir in the cream or milk and let it warm through for a few more minutes.
For a thicker texture, I blend part of the soup with an immersion blender or mash some of the potatoes directly in the pot.
I serve it hot, garnished with herbs, cheese, or a sprinkle of paprika if I like.

Servings and timing

Serves 4–6
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I add diced red bell pepper for color and sweetness.
I use coconut milk instead of cream for a dairy-free version.
I stir in a handful of spinach or kale at the end for a green twist.

storage/reheating

I store leftover chowder in an airtight container in the refrigerator for up to 4 days. It reheats gently on the stove with a splash of broth or milk to loosen the texture. It also freezes well for up to 2 months, though I stir it after thawing to smooth it out again. Corn Chowder

FAQs

Can I use canned or frozen corn?

Yes, I use either one depending on the season. Frozen corn adds great texture, and canned works just fine too—just be sure to drain it.

How can I thicken the chowder naturally?

I mash some of the cooked potatoes or blend a portion of the soup until creamy. It thickens up beautifully this way.

Is this soup gluten-free?

Yes, as long as I use gluten-free broth and avoid any thickening with flour, it’s naturally gluten-free.

Can I make it dairy-free?

Absolutely. I use full-fat coconut milk or a plant-based creamer instead of dairy. It stays creamy and flavorful.

What should I serve with it?

I like serving it with crusty bread, cornbread, or a simple green salad on the side for a well-rounded meal.

Conclusion

This Corn Chowder is just as satisfying as the classic version—rich, flavorful, and loaded with sweet, tender vegetables. It’s one of my favorite soups to make when I want something wholesome, creamy, and meat-free. Whether I serve it as a starter or a meal on its own, it’s always a cozy hit.