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.
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
Instructions
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.
Bloom: Stir in garlic, thyme, and smoked paprika; cook 30–60 sec until fragrant.
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.
Thicken: Remove bay leaf. Blend ~2 cups of the soup (mostly corn/potato plus some liquid) until silky; return to pot.
Finish: Stir in oat milk; warm gently (don’t boil). Add lemon juice and black pepper; adjust salt. Rest 1–2 min.
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