Easy Corn Chowder
Easy homemade corn chowder recipe with Greek yogurt. Creamy, satisfying comfort soup ready in 45 minutes. Vegetarian.
Ingredients
- 3 tablespoons unsalted butter
- 2 medium yellow onions, finely diced
- 3 large celery stalks, diced
- 4 medium Yukon gold potatoes, cut into small cubes
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth, low-sodium
- 1 cup whole milk
- 1/2 cup plain Greek yogurt
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh green onions, chopped for garnish
- 1 tablespoon fresh parsley, minced for garnish
Instructions
- 1
Melt butter in a large soup pot over medium-high heat, swirling occasionally until foaming subsides, about 1 minute.
- 2
Add the diced onions and celery to the pot and sauté, stirring frequently, until the vegetables soften and become translucent, approximately 6 minutes.
- 3
Stir in the minced garlic and cook until fragrant, about 1 minute.
- 4
Add the cubed potatoes and corn kernels, stirring to combine well with the butter and aromatics.
- 5
Pour in the vegetable broth and add the bay leaves and dried thyme, bringing the mixture to a gentle boil over medium-high heat.
- 6
Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the potatoes are fork-tender and break apart easily, approximately 15 minutes.
- 7
Stir in the smoked paprika and whole milk, mixing thoroughly to distribute evenly.
- 8
Remove from heat and let cool slightly, about 3 minutes, before stirring in the Greek yogurt to prevent curdling.
- 9
Return the pot to low heat and warm through gently, stirring constantly for about 2 minutes—do not boil.
- 10
Remove and discard the bay leaves from the pot.
- 11
Taste the chowder and season generously with salt and freshly ground black pepper according to your preference.
- 12
Ladle the hot chowder into serving bowls and garnish each portion with fresh green onions and minced parsley before serving.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Heavy cream | Plain Greek yogurt | Greek yogurt provides creaminess and richness while adding protein and probiotics for gut health without the excess saturated fat |
| Vegetable broth (regular sodium) | Low-sodium vegetable broth | Reduces overall sodium intake, supporting blood pressure health and reducing inflammation markers associated with high-sodium diets |
| Whole milk | Unsweetened plant-based milk (oat or almond) | Dairy-free alternative that maintains creamy texture while reducing lactose and supporting those with dairy sensitivities or following a vegan diet |
| Yukon gold potatoes | Cauliflower florets or white beans | Lower glycemic index alternatives help stabilize blood sugar levels and provide more sustained energy without dramatic glucose spikes |
| Fresh corn kernels | Combination of corn (2 cups) plus diced zucchini (1 cup) | Adding zucchini reduces overall sugar content while maintaining satisfying texture and adding micronutrients with anti-inflammatory properties |
| Unsalted butter | Extra virgin olive oil | Olive oil provides monounsaturated fats with demonstrated anti-inflammatory benefits and improved cardiovascular health markers |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 312 |
| Total Fat | 9g |
| Saturated Fat | 4g |
| Cholesterol | 18mg |
| Sodium | 485mg |
| Carbohydrates | 45g |
| Fiber | 5g |
| Sugar | 7g |
| Protein | 12g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
