Quick & Creamy Corn Chowder
A comforting and surprisingly light corn chowder that's quick to prepare and easy on the digestive system, perfect for a cozy meal.
For 6 servings
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent, stirring occasionally.
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
Stir in 3 cups of the corn kernels (reserve 1 cup for later), diced potato, vegetable broth, salt, black pepper, and fresh thyme. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are very tender and easily pierced with a fork.
Remove the pot from the heat. Using an immersion blender, carefully blend the soup directly in the pot until it reaches your desired consistency. For a creamier, smoother chowder, blend more thoroughly; for some texture, blend partially, leaving some potato and corn chunks.
Stir in the remaining 1 cup of corn kernels and the milk. Return the pot to low heat and gently warm through for 3-5 minutes, stirring occasionally. Do not bring the soup to a boil after adding the milk.
Taste the chowder and adjust seasoning with additional salt and pepper if needed.
Ladle the warm chowder into bowls. Garnish with fresh chopped chives or a dash of smoked paprika, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra sweetness, use fresh summer corn. If using frozen, no need to thaw. If using canned, drain and rinse well.
- 2To achieve a super smooth consistency without an immersion blender, carefully transfer batches of the soup to a regular blender. Blend until smooth, then return to the pot. Be cautious when blending hot liquids.
- 3If you prefer a slightly thicker chowder, you can mash some of the potatoes against the side of the pot with a spoon before blending, or simply blend a bit longer.
- 4This chowder can be made ahead. Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if it's too thick.
Adapt it for your goals.
Spicy Kick
Add a pinch of cayenne pepper or a dash of hot sauce along with the salt and pepper for a subtle heat.
Smoky FlavorSmoky Flavor
Include 2-3 strips of cooked, crumbled bacon or a teaspoon of liquid smoke (for vegetarian option) for a smoky depth.
Protein BoostProtein Boost
Stir in shredded cooked chicken, flaked salmon, or a can of drained cannellini beans during the last few minutes of heating for added protein.
Why this is on our healthy list.
Digestive Comfort
The partial blending of ingredients makes this chowder easier to digest, especially for those sensitive to whole corn kernels or fibrous vegetables.
Rich in Nutrients
Corn and potatoes provide essential vitamins, minerals, and dietary fiber, contributing to overall health and satiety.
Heart-Healthy
Made with olive oil and vegetable broth, and without heavy cream, this chowder is lower in saturated fat, supporting cardiovascular health.
Frequently asked questions
Yes, this chowder freezes well. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a little extra milk or broth if needed.
