Quick Facts
Time: 35 minutes (10 prep, 25 cook) • Yield: 4–6 bowls • Skill: Easy • Method: One-pot, stovetop, partial blend • Diet: Vegetarian (vegan option), Gluten-Free

Introduction

Vegetable soup that tastes restaurant-creamy without heavy cream? That’s the promise of this Sweet Corn Chowder with Potatoes. By blending part of the corn and a few tender potatoes, you get a velvety base with a naturally sweet finish, then layer in optional smoky paprika for depth. The result is a cozy, spoon-thick chowder with pops of juicy corn and soft, buttery potato cubes. It’s perfect for busy weeknights, make-ahead lunches, or anyone craving comfort that still feels light and wholesome. If you’re cooking for a mixed crowd, you’ll love that it’s vegetarian, easily vegan, and naturally gluten-free—while still delivering that classic chowder vibe.

If cozy bowls are your thing, browse our vegetable soup recipes for more creamy, no-fuss ideas.

Why You’ll Love It

• Weeknight-easy: Minimal prep, clear timing.
• Flexible: Swap what’s in your fridge—fresh or frozen corn both work.
• Balanced flavor: Sweet corn, gentle heat, and a clean, savory finish.
• Great leftovers: Thickens slightly and reheats beautifully.

Vegetable Soup — Sweet Corn Chowder with Potatoes (No Heavy Cream)

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• Author: Lily
• Total Time: 35 minutes
• Yield: 4–6 bowls

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Description

A cozy, spoon-thick sweet corn chowder that gets its “creamy” body from blending a portion of tender potatoes and corn—no heavy cream needed. It’s weeknight-easy, naturally gluten-free, vegetarian with a simple vegan option, and tastes restaurant-level with gentle thyme, optional smoked paprika, and a bright squeeze of lemon.

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Ingredients

• 2 tbsp olive oil

• 1 medium yellow onion, diced

• 1 rib celery, finely diced

• 1 small carrot, finely diced (optional)

• 3 cloves garlic, minced

• 1 tsp dried thyme (or 2 sprigs fresh)

• ½ tsp smoked paprika (optional)

• 4 cups low-sodium vegetable broth

• 4 cups sweet corn kernels (fresh, frozen, or mix)

• 1 lb Yukon Gold potatoes, peeled and diced ½-inch

• 1 bay leaf

• ½ tsp kosher salt, plus more to taste

• Black pepper, to taste

• ½ cup unsweetened oat milk (or other neutral non-dairy milk)

• 1–2 tsp fresh lemon juice, to finish

• Chopped chives or scallions, for garnish

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Instructions

1. Base: Warm oil in a medium Dutch oven (or 4–5 qt pot) over medium heat. Add onion, celery, and carrot with a pinch of salt; cook 4–5 min until translucent.

2. Bloom: Stir in garlic, thyme, and smoked paprika; cook 30–60 sec until fragrant.

3. Simmer: Add broth, corn, potatoes, bay leaf, and ½ tsp salt. Bring to a gentle boil, then lively simmer ~15 min, until potatoes are fork-tender.

4. Thicken: Remove bay leaf. Blend ~2 cups of the soup (mostly corn/potato plus some liquid) until silky; return to pot.

5. Finish: Stir in oat milk; warm gently (don’t boil). Add lemon juice and black pepper; adjust salt. Rest 1–2 min.

6. Serve: Ladle into bowls; garnish with chives or scallions.

Notes

• Must-haves: corn, potatoes, broth, aromatics. Flexible: carrot, smoked paprika, oat milk, lemon.

• Substitutions: Extra onion if no celery; swap carrot with diced red bell pepper. Yukon Golds hold shape; russets yield extra body. Frozen corn works; no need to thaw.

• Vegan/DF: As written with oat milk; swirl 1 tbsp plant butter at the end for richness (optional).

• Make-ahead & Storage: Chill up to 3–4 days; freeze up to 3 months (potatoes soften slightly but stay pleasant). Reheat gently with a splash of broth; re-brighten with lemon.

• Lighter: Use 1 tbsp oil and more broth; bulk with zucchini/cauliflower. Creamier: Blend more soup or stir in ¼ cup cashew cream off heat.

• Toppings: Croutons, roasted chickpeas, chives/parsley/scallions, chili oil or flakes, lemon/lime.

• Troubleshooting: Too thin—blend more or simmer to reduce. Too salty—add unsalted broth/lemon/potatoes. Bland—salt + paprika + lemon + herbs.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot, stovetop, partial blend
• Cuisine: American

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 rib celery, finely diced
• 1 small carrot, finely diced (optional but lovely)
• 3 cloves garlic, minced
• 1 tsp dried thyme (or 2 sprigs fresh)
• ½ tsp smoked paprika (optional, for a subtle smoky note)
• 4 cups low-sodium vegetable broth
• 4 cups sweet corn kernels (fresh, frozen, or a mix)
• 1 lb Yukon Gold potatoes, peeled and diced ½-inch
• 1 bay leaf
• ½ tsp kosher salt, plus more to taste
• Black pepper to taste
• ½ cup unsweetened oat milk (or other neutral non-dairy milk)
• 1–2 tsp fresh lemon juice, to finish
• Chopped chives or scallions, for garnish

What each ingredient does:
Olive oil: softens aromatics and carries flavor. Onion/celery/carrot: savory base and light sweetness. Garlic: bright aromatics. Thyme: herbal backbone. Smoked paprika: gentle warmth. Broth: body and savoriness. Corn: natural sweetness and texture. Potatoes: creaminess and thickness. Bay leaf: round, savory note. Salt/pepper: balance. Oat milk: extra silkiness without cream. Lemon juice: lifts flavors. Chives/scallions: fresh finish.

Must-have vs. flexible: Must-have: corn, potatoes, broth, aromatics. Flexible: carrot, smoked paprika, oat milk (you can skip or swap), lemon.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: No celery? Use extra onion. Skip carrot or swap with diced red bell pepper.
• Potatoes: Yukon Gold hold shape; russets make it thicker—either works.
• Corn: Frozen is great; no need to thaw. In season, scrape “milk” from cobs into the pot for extra sweetness.
• Dairy/Fats: Keep it light with olive oil. For extra richness, swirl in 1 tbsp plant butter at the end.
• Vegan/DF: As written with oat milk, it’s dairy-free.
• Gluten-Free: This recipe is naturally GF; no flour or roux needed.
• Budget/Time: Use pre-diced mirepoix or frozen corn to cut prep; leftover roasted potatoes also work.

Equipment Notes

A medium Dutch oven or heavy 4–5 qt pot is ideal—it holds heat and prevents scorching during the simmer. An immersion blender makes the partial blend mess-free; a standard blender also works (just vent the lid). A ladle and a wooden spoon round out the gear. If using a standard blender, blend in small batches for safety.

Step-by-Step

1. Build the base (4–5 min): Warm olive oil over medium heat. Add onion, celery, and carrot with a pinch of salt. Cook until translucent; this sweetens and softens the aromatics.
2. Bloom flavors (1 min): Stir in garlic, thyme, and smoked paprika. Cook 30–60 seconds until fragrant; blooming spices in oil unlocks deeper flavor.
3. Simmer the chowder (15 min): Add vegetable broth, corn, potatoes, bay leaf, and ½ tsp salt. Bring to a gentle boil, then reduce to a lively simmer. Cook until potatoes are fork-tender.
4. Create the creaminess (1–2 min): Remove bay leaf. Ladle about 2 cups of the soup (mostly corn/potato plus some liquid) into a blender and blend silky. Return to the pot—this naturally thickens the chowder.
5. Finish (1–2 min): Stir in oat milk. Warm gently (do not boil). Add lemon juice, black pepper, and more salt to taste.
6. Rest & serve (2–3 min): Let it sit a minute to settle. Ladle into bowls and garnish with chives or scallions.

Doneness cues: Potatoes should be fork-tender but not falling apart; surface looks glossy and thick enough to coat a spoon.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop aromatics and potatoes 1 day ahead (keep potatoes submerged in cold water in the fridge).
• Fridge: 3–4 days in an airtight container; the chowder thickens slightly.
• Freeze: Up to 3 months; potatoes may soften more after thawing, but texture is still pleasant. Cool fully, freeze flat in bags, and thaw overnight.
• Reheat: Low heat on the stovetop with a splash of broth or water; brighten with a squeeze of lemon.

How to Lighten / Make It Creamy

• Lighten: Use just 1 tbsp oil and add extra broth; bulk it up with diced zucchini or cauliflower.
• Even creamier: Blend a larger portion of the soup or stir in ¼ cup unsweetened cashew cream off heat. If adding non-dairy milk or yogurt, temper by whisking in a ladle of hot soup first to prevent curdling.

Toppings, Garnishes & Finishes

• Crunch: Toasted croutons, roasted chickpeas.
• Fresh: Chives, parsley, or thinly sliced scallions.
• Tang/Heat: Lemon or lime, a few chili flakes, or a swirl of chili oil.
  A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm crusty bread or garlic toast, a crisp green salad with lemon vinaigrette, or simple steamed green beans. For drinks, try sparkling water with citrus or a light, crisp white grape juice spritzer.

Want more pairings and flavors? You’ll find plenty in our weeknight-friendly soup recipes.

Scaling the Recipe

To double, use a wider 6–7 qt pot to maintain surface area for even simmering. Keep the blend ratio the same (blend about ¼–⅓ of the batch). For half-batches, reduce the pot size to limit evaporation.

Nutrition & Dietary Notes

Each bowl offers fiber-rich vegetables and satisfying complex carbs from potatoes. It’s naturally gluten-free and easily dairy-free. For more protein, add white beans during the simmer.

Troubleshooting

• Too salty? Stir in a splash of unsalted broth, a squeeze of lemon, or more potatoes.
• Too bland? Add salt, a pinch more smoked paprika, and a squeeze of lemon; finish with fresh herbs.
• Too thin? Blend another cup of soup or simmer a few minutes to reduce.
• Overcooked potatoes? Fold in a handful of fresh corn and herbs for texture.

FAQs

Can I use frozen or precut ingredients? Yes—frozen corn and bagged mirepoix are great shortcuts.
Best veg swaps? Diced red bell pepper, zucchini, or cauliflower all fit.
How do I keep it from drying out when reheating? Add a splash of broth and reheat gently.
Dairy-free or gluten-free? It’s already GF; for DF, use oat/almond milk and plant butter if desired.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen.

Variations

• Lemony Herb: Add zest of 1 lemon and extra dill/parsley at the end.
• Spicy Chipotle: Stir in 1–2 tsp minced chipotle in adobo and balance with a touch of honey or maple.
• Creamy “Parmesan”: Finish with 2–3 tbsp grated vegetarian-style hard cheese or a spoon of nutritional yeast for a savory boost.

Chef Notes / Test Kitchen Tips

Salt in stages—aromatics, then after blending, then at the end—because blending concentrates flavor. Also, keep the simmer gentle; starches release steadily and the chowder thickens between 18–22 minutes without scorching.

Conclusion

For nights you want comfort fast, this vegetable soup delivers: creamy, sweet-savory, and deeply satisfying—no heavy cream required. Stash a portion for tomorrow (it keeps 3–4 days), and garnish with something fresh right before serving. If you loved it, leave a rating and share your bowl photos!