Corn Chowder

This easy corn chowder recipe is a comforting and creamy soup made with fresh corn, potatoes, and vegetables. With a base of vegetable broth and Greek yogurt for creaminess, this chowder offers a healthy twist on traditional comfort food. It’s quick to prepare, full of flavor, and perfect for a cozy meal or as a side dish for any occasion. This recipe is also customizable to fit dietary preferences and can be made gluten-free or dairy-free. Serve it with a side of crusty bread or a fresh salad for a complete meal. Whether you’re looking for a hearty soup or a delicious way to use seasonal corn, this corn chowder is sure to become a favorite!

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 medium red bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour
• 4 cups low-sodium vegetable broth
• 1 pound potatoes, diced
• 4 cups corn kernels (about 4 large ears of corn)
• ½ teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon smoked paprika
• 1 ½ teaspoon salt
• 1 teaspoon black pepper
• 1 ½ cups Greek yogurt (room temperature)
• Chopped green onions, for serving

Instructions:

1. Heat olive oil in a large, heavy-bottom pot over medium-high heat. Add diced onion, red bell pepper, and celery, cooking for 8-10 minutes until the vegetables soften.
2. Add minced garlic and butter, and cook for 1 minute or until fragrant.
3. Stir in the flour to coat the vegetables, and cook for 1-2 minutes until the flour is no longer visible.
4. Add vegetable broth, diced potatoes, corn kernels, dried thyme, bay leaf, smoked paprika, salt, and black pepper to the pot. Bring to a boil.
5. Reduce heat to low and simmer, uncovered, for 25 minutes, stirring occasionally, until the potatoes are tender and the broth has thickened.
6. Remove the bay leaf, then transfer about 3 cups of the soup and Greek yogurt to a high-speed blender. Blend until smooth. Alternatively, you can use an immersion blender for a smoother texture.
7. Return the pureed soup to the pot and stir to combine.
8. Serve hot, topped with chopped green onions and an extra dollop of Greek yogurt if desired.

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Why You’ll Love This Recipe

This creamy corn chowder is the perfect comfort food that’s rich in flavor but lightened up with the use of Greek yogurt instead of heavy cream. The fresh corn, combined with the smoky paprika and creamy texture, makes for an irresistible bowl of soup that will warm you up on any chilly day. It’s an easy-to-make, hearty dish that’s full of vegetables and packed with flavor.

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Tips, Variations, and Substitutions

• For a thicker chowder: Blend a larger portion of the soup, or add extra potatoes for more body.
• Add protein: You can stir in some cooked chicken, bacon, or sausage for added protein.
• Spice it up: Add some diced jalapeños or a pinch of cayenne pepper to give the chowder a spicy kick.
• Dairy-free version: Substitute Greek yogurt with coconut yogurt and use non-dairy butter and vegetable broth.
• Extra flavor: Add a splash of white wine to the pot for added depth of flavor.

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FAQs

• Can I use frozen corn? Yes, you can use frozen corn kernels instead of fresh corn. Just make sure to thaw them before adding them to the soup.
• Can I make this ahead of time? Yes, this soup can be made in advance and stored in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
• What can I use instead of Greek yogurt? You can use sour cream, heavy cream, or a dairy-free alternative like coconut cream, depending on your preference.

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Serving

Serve this corn chowder hot with a sprinkle of chopped green onions and a dollop of Greek yogurt on top. Pair it with crusty bread or a side salad for a complete meal.

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Suggestions

This chowder can be served as a light meal or a starter. For extra flavor, sprinkle some shredded cheese on top before serving. It’s also a great option for meal prep or batch cooking, as it stores well and can be easily reheated.