Healthy Corn Chowder

A white bowl filled with gluten free corn chowder. There is a silver spoon sticking out of the bowl to the left.

This Healthy Corn Chowder is a delicious vegetarian soup recipe that is sure to become your new favorite quick and easy weeknight dinner. Made all in one pot, you can have this rich and creamy chowder on the table in less than 45 minutes. Sweet corn, hearty potatoes, carrots, celery, onions, and garlic come together to make a lightened-up, yet satisfying corn chowder that the whole family is sure to love.

Course Soup

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 378kcal

Author Ashley Petrie, RDN, LDN

Equipment

Large stockpot or Dutch oven

Ingredients

1 tablespoon olive oil
½ large yellow onion diced to ¼-inch
1 carrot peeled and diced to ¼-inch
1 stalk celery diced to ¼-inch
4 cloves garlic minced
½ teaspoon kosher salt
½ teaspoon black pepper
¼ teaspoon dried thyme
1 bay leaf
2 cups vegetable broth
2 cups 1% milk
3 cups sweet corn fresh or frozen
2 russet potatoes peeled and cut into ½-inch cubes

Instructions

Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the onion, carrot, and celery to the pot and sauté for 5-7 minutes or until softened and beginning to brown. Then, add the garlic, kosher salt, black pepper, thyme, and bay leaf, and cook for an additional 1-2 minutes.
1 tablespoon olive oil, ½ large yellow onion, 1 carrot, 1 stalk celery, 4 cloves garlic, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon dried thyme, 1 bay leaf
Pour in the vegetable broth and milk. Then, add in the corn and diced potatoes, stirring to combine. Bring the soup to a simmer, then reduce the heat to low. Cover the pot with a lid and simmer for 10-15 minutes or until the potatoes are fork tender. Remove the bay leaf.
2 cups vegetable broth, 2 cups 1% milk, 3 cups sweet corn, 2 russet potatoes
Once the potatoes are cooked, use the back of a wooden spoon to crush some of the potatoes against the side of the pot. This will release the potato starch, naturally thickening the chowder. Continue stirring and breaking up some of the potatoes until the soup has reached your desired consistency. Remove from heat and serve with crusty bread, crackers, or a side salad.

Notes

If you’re struggling to get the soup as thick as you’d like with just the potatoes, try adding a little cornstarch instead. Make a cornstarch slurry and slowly whisk it into the simmering soup. I recommend starting with 2 tablespoons of cornstarch mixed with 2 tablespoons of water.
Storage: Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 6 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.