Creamy Corn Chowder (Print version)
Velvety corn chowder with tender potatoes and savory vegetables in a smooth, hearty blend.
# What you'll need:
→ Vegetables
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 medium carrots, peeled and diced
05 - 2 cloves garlic, minced
06 - 3 medium Yukon Gold potatoes, peeled and diced
07 - 4 cups fresh or frozen corn kernels (about 5 ears fresh or 1 lb frozen)
→ Liquids
08 - 4 cups vegetable stock (gluten-free if required)
09 - 1 cup whole milk (or plant-based milk for vegan option)
10 - 1/2 cup heavy cream (or unsweetened cashew cream for vegan option)
→ Spices & Seasonings
11 - 1 teaspoon salt, plus more to taste
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika (optional)
14 - 1/4 teaspoon dried thyme
→ Garnishes
15 - 2 tablespoons chopped fresh chives or parsley
16 - Freshly ground black pepper, to taste
# How to make it:
01 - Melt butter in a large pot over medium heat. Add diced onion, celery, and carrots; cook for 5 minutes until softened and aromatic.
02 - Stir in minced garlic and cook for an additional minute.
03 - Incorporate diced potatoes, corn kernels, vegetable stock, salt, pepper, smoked paprika, and thyme. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are tender.
04 - Use an immersion blender to partially puree the soup directly in the pot, maintaining some texture. Alternatively, blend 2 cups separately and return to pot.
05 - Stir in milk and cream; simmer gently for 5 minutes, stirring occasionally.
06 - Adjust seasoning with additional salt and pepper as preferred.
07 - Ladle into bowls, garnish with chopped chives or parsley and freshly ground black pepper. Serve warm.
# Expert suggestions:
01 -
- The vegetarian approach means you get pure corn flavor without competing with smokiness, letting that sweet summer taste shine through
- It comes together in less than an hour, making it perfect for weeknight dinners when you want something that feels homemade and special
- One pot means minimal cleanup, and the texture stays luxuriously creamy without feeling heavy or overly rich
02 -
- The partial blending step is crucial—it's what separates this from being chunky vegetable soup. Don't skip it thinking you want texture, because the blended portion is what makes it feel truly creamy
- Yukon Gold potatoes really do make a difference compared to russets. They hold their shape and create a different mouthfeel. Once you try it this way, you'll understand why I'm particular about it
- Frozen corn works beautifully here and honestly might perform better than fresh corn that's been sitting around. Don't feel obligated to hunt down fresh corn in winter
03 -
- Make your vegetable stock from scratch if you can—it elevates the entire soup because there's no competing flavors from commercial additives. Even a simple version with onion skins, carrot ends, and celery leaves simmered for thirty minutes works beautifully
- The trick I discovered after many attempts is toasting your dried thyme in the butter before adding vegetables. Toast it for about thirty seconds—it releases oils that make the whole soup taste more intentional and complete