Corn Chowder
Easy, creamy vegetarian corn chowder soup with corn, potatoes, vegetables, and Greek yogurt.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 medium red bell pepper diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 2 tablespoons salted butter
- 3 tablespoons all-purpose flour
- 4 cups low sodium vegetable broth
- 1 pound potatoes diced
- 4 cups corn kernels about 4 large corn on the cobs
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon smoked paprika
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups Greek yogurt room temperature
- green onions chopped, for serving
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onion, bell pepper, and celery, and cook for 8–10 minutes, until the vegetables soften. Add the garlic and butter and cook for about 1 minute, or until fragrant.
- Add the flour and stir to coat the vegetables until no longer visible. Add the broth, potatoes, corn, thyme, bay leaf, smoked paprika, salt, and pepper, and bring to a boil. Reduce heat to a simmer and cook uncovered until potatoes are tender and broth has thickened, about 25 minutes, stirring occasionally.
- Remove the bay leaf and transfer about 3 cups of the soup and the Greek yogurt to a high-speed blender and process until smooth. Take care when blending hot liquids, as they will expand as they mix. You can also use an immersion blender.
- Return the pureed soup to the pot and stir to combine. Serve the chowder with green onions and an extra spoonful of Greek yogurt, if desired.
Notes
My Top Tip: Keep the heat low after you add the yogurt. Once you add the blended mixture back to the pot, warm it gently. High heat can make the yogurt separate.
Storage: Let the chowder cool, then transfer it to an airtight container. It'll last in the fridge for up to 5 days. Reheat in a saucepan or in the microwave until warmed through, adding a splash of broth or water as needed.
Freezing: Let the chowder cool, then transfer it to a freezer-safe bag or container. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Nutrition
Serving: 1.5cups | Calories: 274kcal | Carbohydrates: 44g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 653mg | Potassium: 772mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1110IU | Vitamin C: 50mg | Calcium: 83mg | Iron: 2mg
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