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Corn Chowder

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Corn Chowder is a creamy, comforting soup made with sweet corn, tender potatoes, and savory aromatics. It’s a satisfying, meat-free meal that’s rich, flavorful, and easy to make—perfect for cozy lunches or relaxed dinners.

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

Instructions

  1. Heat butter or olive oil in a large pot over medium heat. Sauté onion, garlic, celery, and carrots for 5–7 minutes until softened.
  2. Add diced potatoes and corn, then pour in the vegetable broth.
  3. Season with salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
  4. Stir in cream or milk and let warm through for a few more minutes.
  5. For a thicker chowder, blend part of the soup with an immersion blender or mash some potatoes in the pot.
  6. Serve hot, garnished with cheese, herbs, or paprika if desired.

Notes

  • Add red bell pepper for color and sweetness.
  • Use coconut milk for a dairy-free version.
  • Stir in spinach or kale at the end for extra greens.
  • Store leftovers up to 4 days in the fridge or freeze for up to 2 months.
  • Reheat gently with a splash of broth or milk to adjust consistency.

Nutrition

Find it online: https://recipesbyliza.com/corn-chowder/