Name: Creamy Veg Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups fresh corn kernels (or frozen, thawed); 2 medium potatoes, peeled and diced; 2 carrots, chopped; 2 celery stalks, chopped; 1 onion, finely chopped; 3 garlic cloves, minced; 4 cups vegetable broth or stock; 1 tbsp olive oil; 1/2 cup non-dairy milk or light cream (optional, for creaminess); Salt and freshly ground black pepper, to taste; Fresh thyme or parsley, for garnish

This Creamy Veg Corn Chowder is the perfect bowl of comfort made with fresh, tender corn straight from the season’s harvest. It’s warm, rich, and satisfying—just the kind of meal I crave when I want something cozy but still light. I’ve crafted this version to skip the heavy butter and cream, without compromising on the creamy, chowder-style goodness that makes this dish so irresistible.

Creamy Veg Corn Chowder

Why You’ll Love This Recipe

I love that this chowder gives me all the creamy, cozy vibes of a traditional corn chowder, but with a much lighter twist. It’s fresh and wholesome, with layers of flavor that come from simmered vegetables and naturally sweet corn. It’s a fantastic way to use up the season’s produce, and the fact that I can enjoy a hearty bowl without feeling weighed down makes it a staple in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh corn kernels (preferably cut from the cob)
Potatoes, peeled and diced
Carrots, chopped
Celery, chopped
Onion, finely chopped
Garlic, minced
Vegetable broth or stock
Olive oil
Non-dairy milk or light cream (optional, depending on desired creaminess)
Salt and pepper to taste
Fresh herbs like thyme or parsley (optional)

Directions

I start by heating a bit of olive oil in a large pot, then sauté the onions, garlic, celery, and carrots until everything’s soft and fragrant.
I stir in the diced potatoes and corn, letting them cook for a few more minutes to release their natural sweetness.
Next, I pour in the vegetable broth, bring it all to a boil, then lower the heat and let it simmer until the potatoes are fork-tender.
For that creamy texture, I blend a portion of the soup with an immersion blender (or in a regular blender) and stir it back in.
If I want it extra creamy, I add a splash of non-dairy milk or light cream at the end.
I season it with salt, pepper, and fresh herbs before serving hot.

Servings and timing

This recipe serves 4 people generously and takes about 15 minutes for prep and 30 minutes of cook time, so I usually have it ready in about 45 minutes total.

Variations

Sometimes I switch things up by adding bell peppers for a little extra color and sweetness. I’ve also thrown in zucchini or spinach for a more veggie-packed version. If I want a smoky twist, I add a pinch of smoked paprika or chipotle powder. For added protein, I toss in some white beans or chickpeas—they blend right in with the creamy base.

Storage/Reheating

Leftovers store beautifully in the fridge for up to 4 days. I keep it in an airtight container and reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. It also freezes well, though I make sure to leave out any added cream before freezing and stir it in fresh when reheating.

FAQs

How do I make this chowder extra creamy without using cream?

I like to blend part of the soup to naturally thicken it, and sometimes I add a little non-dairy milk or a spoonful of cashew cream to boost the richness.

Can I use frozen corn instead of fresh?

Absolutely. I’ve used frozen corn when fresh wasn’t available, and it still tastes great—just make sure it’s sweet corn for the best flavor.

Is this recipe gluten-free?

Yes, this chowder is naturally gluten-free as long as the broth I use is gluten-free too. I always double-check the labels just to be sure.

What kind of potatoes work best in this recipe?

I usually go with Yukon Gold or red potatoes because they hold their shape well and have a nice creamy texture when cooked.

Can I make this chowder in advance?

Definitely. In fact, I find the flavors deepen overnight, making it even tastier the next day. I just reheat and enjoy.

Conclusion

This Creamy Veg Corn Chowder brings all the comfort of a traditional chowder with a fresh, lighter twist. It’s the kind of meal I look forward to when corn is at its peak—simple, flavorful, and satisfying without being too heavy. Whether I’m making it for a quick weeknight dinner or prepping ahead for cozy lunches, this chowder always hits the spot.