Description

A hearty and comforting Corn Chowder made with fresh vegetables, creamy Greek yogurt, and flavorful herbs and spices. This rich and creamy soup combines sweet corn, tender potatoes, and aromatic vegetables simmered to perfection, then partially blended for a smooth yet chunky texture. It's perfect for a fulfilling meal any day of the week.

Ingredients

Vegetables and Aromatics

1 large onion, diced
1 medium red bell pepper, diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound potatoes, diced
4 cups corn kernels (about 4 large ears of corn)
green onions, chopped (for serving)

Liquids and Fats

1 tablespoon olive oil
2 tablespoons salted butter
4 cups low sodium vegetable broth
1 ½ cups Greek yogurt, room temperature

Dry Ingredients and Seasonings

3 tablespoons all-purpose flour
½ teaspoon dried thyme
1 bay leaf
1 teaspoon smoked paprika
1 ½ teaspoons salt
1 teaspoon black pepper

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Instructions

Sauté Vegetables: Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the diced onion, red bell pepper, and celery. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and salted butter, cooking for about 1 minute until fragrant.
Add Flour and Liquids: Sprinkle the flour over the vegetables and stir well to coat, cooking until the flour is no longer visible. Gradually add the vegetable broth, stirring to combine and avoid lumps.
Simmer Soup: Add the diced potatoes, corn kernels, dried thyme, bay leaf, smoked paprika, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for about 25 minutes, stirring occasionally, until the potatoes are tender and the broth thickens.
Blend Soup: Remove and discard the bay leaf. Carefully transfer about 3 cups of the hot soup along with the room temperature Greek yogurt to a high-speed blender. Blend until smooth, watching out for expansion of hot liquid. Alternatively, use an immersion blender directly in the pot to puree part of the soup.
Combine and Serve: Return the pureed soup to the pot and mix thoroughly to combine. Ladle the chowder into bowls and garnish with chopped green onions and an extra spoonful of Greek yogurt if desired. Serve hot.

Notes

For a thicker chowder, you can blend more soup before combining.
Use fresh or frozen corn kernels based on availability.
To make this chowder vegan, substitute butter with a plant-based spread and use coconut yogurt instead of Greek yogurt.
Be cautious when blending hot liquids to avoid splattering.
Adjust salt and pepper to taste before serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American