# Corn Chowder

Thick, creamy corn chowder with tender potatoes and thyme, cheap comfort in a bowl.

- **Time:** 35 min

- **Servings:** 6 servings

- **Difficulty:** Easy

## Ingredients

- 4 cups corn kernels, fresh or frozen

- 2 lb potatoes, diced

- 1 onion, diced

- 3 cups vegetable broth

- 1 cup milk

- 3 tbsp butter

- 3 tbsp all purpose flour

- 1 tsp dried thyme, plus salt and pepper to taste

## Instructions

- Melt the butter in a large pot over medium heat. Cook the onion 4 minutes until soft.

- Stir in the flour and thyme and cook 1 minute.

- Slowly whisk in the broth until smooth, then add the potatoes and corn.

- Simmer 15 to 18 minutes until the potatoes are tender.

- Stir in the milk and simmer 3 minutes more. Season with salt and pepper.

- For a thicker chowder, mash some of the potatoes with a spoon.

**Tags:** [Budget Recipes](/recipes/#budget)

## More recipes to try

- [Hearty Bean Soup](/bean-soup/)
- [Rice and Beans](/rice-and-beans/)
- [Crispy Potato Hash](/potato-hash/)

## Frequently asked questions

### How long does it take to make Corn Chowder?

Corn Chowder takes about 35 min from start to finish, which makes it a great fit for busy weeknights.

### Can I meal prep Corn Chowder?

Yes. Cook Corn Chowder as written, let it cool completely, then store it in airtight containers in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.

### What can I substitute in Corn Chowder?

You can swap the protein for a similar one, like turkey for chicken or chickpeas for white beans, and use whatever vegetables you have on hand. Keep the seasoning amounts the same so the flavor stays balanced.