Corn Chowder

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Corn chowder is a cozy, feel-good recipe packed with fresh corn and the creamy tang of Greek yogurt. It's light, comforting, and so good!

Course Soup

Diet Vegetarian

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 274kcal

Author Yumna Jawad

Equipment

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 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 olive oil in a large heavy-bottom pot over medium-high heat. Add the onion, bell pepper, and celery and cook for 8-10 minutes until the vegetables soften. Add garlic and butter and cook for about 1 minute, or until fragrant.
Add 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

Storage: Let the soup cool, then transfer it to an airtight container and put it in the fridge. The soup will keep for up to 5 days! To reheat it, you can do so in a saucepan or in the microwave until warmed through.

Nutrition