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Creamy Corn Chowder

Featured in Hearty Soups & Comforting Stews.

This heartwarming corn chowder gives you all the classic creamy vibes but feels lighter and healthier. Sweet corn is the highlight, surrounded by colorful veggies like celery, potatoes, and bell peppers. Instead of heavy cream, Greek yogurt steps in for a light, tangy touch and ups the protein game. Start with sautéed herbs, veggies, and smoked paprika for deep flavor. Half the soup gets blended to create a silky texture, leaving plenty of tender corn and veggies in every bite. It’s a simple, versatile one-pot meal perfect year-round, especially during peak corn season.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Sat, 05 Apr 2025 22:17:03 GMT
Creamy Corn Chowder Pin it
Creamy Corn Chowder | kyliecook.com

A satisfying bowl of Corn Chowder mixes juicy corn kernels with soft veggies in a smooth broth that's made lighter with Greek yogurt. This snug soup sits right between indulgent comfort food and nutritious eating, making it great for hot summer days when corn tastes its best and cool nights when you want something warm.

During a summer night, I found out that throwing in Greek yogurt instead of cream made a lighter but still rich texture that my family liked better than the old-school version.

Crucial Components & Picking Pointers

  • Corn: Fresh ones should have vivid green husks and full kernels
  • Potatoes: The waxy kinds keep their form better in soup
  • Greek Yogurt: Whole fat gives you the smoothest results
  • Bell Peppers: Pick any color for different levels of sweetness
  • Fresh Thyme: Brings a gentle earthiness that works with corn

Step-by-Step Cooking Guide

Step 1: Start Your Flavor Foundation
Cook veggies slowly to bring out their natural sweetness. Go until onions turn see-through but aren't brown. Toss in garlic just until you can smell it. Wait for butter to completely melt before adding flour.
Step 2: Make Your Roux
Dust flour evenly over the veggies. Keep stirring so you don't get lumps. Cook the flour mix for 2-3 minutes. Use medium-low heat so it won't burn.
Step 3: Build Your Broth
Pour in liquid bit by bit while stirring. Let it bubble gently, not boil hard. Give potatoes time to cook slowly for the right texture. Stir now and then so nothing sticks.
Step 4: Nail The Thickness
Check if potatoes are done with a fork. Blend some of the hot soup carefully. Mix yogurt into the blended part. Slowly stir it back into the pot.
Step 5: Add The Final Touches
Tweak seasoning as needed. Put fresh herbs in at the end. Top with extra corn kernels. Add a splash of olive oil over the top.
Easy Creamy Corn Chowder with Greek Yogurt Pin it
Easy Creamy Corn Chowder with Greek Yogurt | kyliecook.com

My grandma always told me that good chowder comes from taking your time - letting each taste level fully grow before you move on to the next part.

Finding Texture Harmony

Getting that sweet spot between smooth and chunky makes every bite interesting and filling.

All About Corn

When you get how naturally sweet corn is, you can fix your seasonings just right - newer corn doesn't need as much help as the frozen stuff.

Creamy Corn Chowder Recipe Pin it
Creamy Corn Chowder Recipe | kyliecook.com

After making this chowder for years, I've realized it's not just soup - it's a way to celebrate what's in season, turned into pure comfort you can eat with a spoon.

Frequently Asked Questions

→ Can I swap fresh corn with frozen?
Definitely! Toss frozen corn straight into the pot—no need to thaw. Just cook it a bit longer for the same delicious result.
→ How can I keep the yogurt smooth?
Bring yogurt to room temp before adding. Blend it into a little hot soup as described so it mixes in gently and doesn’t curdle.
→ Is this okay to make ahead?
Sure thing! Store it in the fridge for up to five days. Flavors deepen over time, just reheat it gently when ready to enjoy.
→ How can I make this gluten-free?
For thickening, cornstarch or a gluten-free flour mix can replace regular flour without any trouble.
→ Does this soup freeze well?
You can freeze it, but dairy in soup can separate after thawing. To avoid this, freeze before adding yogurt and mix it in after reheating.

Corn Chowder Creamy

A fresh spin on classic corn chowder made smooth with Greek yogurt. It's packed with corn flavor and feels lighter on the tummy.

Prep Time
20 Minutes
Cook Time
35 Minutes
Total Time
55 Minutes
By: Kylie

Category: Warm & Nourishing

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Veggies and aromatics

01 4 cups of corn kernels (roughly 4 large cobs)
02 3 garlic cloves, finely chopped
03 1 medium-sized red bell pepper, diced
04 1 large onion, cut into small pieces
05 2 celery sticks, chopped up
06 1 pound of diced potatoes

→ Main ingredients

07 3 tablespoons of regular flour
08 1 tablespoon of olive oil
09 4 cups of low-sodium veggie broth
10 2 tablespoons of salted butter

→ Flavorings

11 1 bay leaf
12 1 teaspoon of smoked paprika
13 ½ teaspoon of dried thyme
14 1 ½ teaspoons of salt
15 1 teaspoon of black pepper

→ Toppings

16 Chopped green onions for garnish
17 1 ½ cups of Greek yogurt (room temp)

Instructions

Step 01

Warm up olive oil in a big heavy-bottomed pot on medium-high heat. Toss in the onions, celery, and bell pepper. Cook for 8-10 minutes until softened, then add garlic and butter. Let it cook for another minute, just until you can smell it.

Step 02

Sprinkle flour over the veggies and mix to coat. Pour in the broth, then add the potatoes, corn, thyme, bay leaf, smoked paprika, salt, and pepper. Let it come to a boil, then lower the heat to a simmer. Keep cooking without a lid for 25 minutes until the potatoes soften up.

Step 03

Take out the bay leaf. Scoop about 3 cups of the soup into a blender with the Greek yogurt and blend until smooth. Pour it back into the pot and stir so everything comes together.

Step 04

Scoop soup into bowls. Garnish with chopped green onions and, if you like, add an extra spoonful of Greek yogurt on top.

Notes

  1. Be careful when blending hot liquids, since the heat makes them expand.
  2. An immersion blender works as a great substitute for a regular blender.
  3. Store leftovers in the fridge and enjoy them for up to 5 days.

Tools You'll Need

  • A large pot or Dutch oven
  • Blender (regular or immersion-style)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy included (Greek yogurt, butter)
  • Gluten present (all-purpose flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 274
  • Total Fat: 8 g
  • Total Carbohydrate: 44 g
  • Protein: 12 g