Creamy Corn Chowder

A hearty vegetarian corn chowder with tender potatoes, celery, onion, and thyme in a lightly creamy vegetable broth. Use fresh summer corn or frozen corn for a comforting weeknight soup.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion
• 2 stalks celery
• 2 cloves garlic
• 3 tablespoons all-purpose flour
• 4 cups vegetable broth
• 1.5 pounds potatoes
• 5 cups corn kernels
• 2 cups whole milk
• 1 teaspoon fresh thyme leaves
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Melt the butter in a large Dutch oven or heavy pot over medium heat. Add the finely chopped onion and celery and cook until softened, about 6 minutes. Add the minced garlic and cook for 30 seconds. (about 7 min) — Medium heat
2. Sprinkle in the flour and stir constantly for 1 minute. Gradually whisk in the vegetable broth until smooth. (about 2 min) — Medium heat
3. Add the peeled, 1/2-inch-diced potatoes, corn, thyme, salt, and pepper. Bring to a gentle boil, then reduce the heat and partially cover the pot. (about 5 min) — Bring to a boil, then reduce to low
4. Simmer until the potatoes are tender when pierced with a fork, 15 to 18 minutes. Do not let the soup boil rapidly. (about 18 min) — Low simmer
5. Stir in the milk and cook until the chowder is hot, 3 to 5 minutes. Do not boil after adding the milk. For a thicker texture, mash about 1 cup of the potatoes and corn against the side of the pot, then stir them back in. (about 5 min) — Low heat
6. Taste and adjust the salt and pepper. Serve hot, garnished with extra thyme or black pepper if desired. (about 2 min) — Hot