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

1. Melt the butter in a large pot over medium heat. Cook the onion 4 minutes until soft.
2. Stir in the flour and thyme and cook 1 minute.
3. Slowly whisk in the broth until smooth, then add the potatoes and corn.
4. Simmer 15 to 18 minutes until the potatoes are tender.
5. Stir in the milk and simmer 3 minutes more. Season with salt and pepper.
6. For a thicker chowder, mash some of the potatoes with a spoon.

Tags: Budget Recipes

More recipes to try

• Hearty Bean Soup
• Rice and Beans
• Crispy 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.