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Creamy Corn Chowder

Featured in Comforting Soups & Hearty Stews.

This light, creamy chowder is a fresh twist on the traditional version. Sweet corn shines alongside colorful veggies like celery, potatoes, and bell peppers for a hearty texture. Instead of the usual heavy cream, Greek yogurt adds richness with a hint of tang and extra protein. Start by sautéing aromatic veggies in butter and oil, layer in seasonings like smoked paprika, then blend part of the soup with yogurt for a velvety base. The result is a well-balanced one-pot dish that works any time of year, but really highlights summer's fresh corn.
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Updated on Thu, 20 Mar 2025 02:25:09 GMT
Creamy Corn Chowder Pin it
Creamy Corn Chowder | linacooks.com

This robust Corn Chowder blends juicy corn kernels with soft veggies in a smooth, creamy mixture that's made lighter with Greek yogurt. It's a snug soup that works as both a summertime treat when corn tastes best and a warm hug on cold nights when you need something cozy.

I found out by chance one summer night that using Greek yogurt instead of cream made a lighter but still rich texture that my family liked even more than the old-school version.

Key Components & Shopping Advice

  • Corn: Look for husks that are vibrant green with full, juicy kernels
  • Potatoes: Go for the waxy types as they won't fall apart in your soup
  • Greek Yogurt: Choose whole milk version for the smoothest outcome
  • Bell Peppers: Pick whatever color you fancy for different levels of sweetness
  • Fresh Thyme: Brings a gentle earthy note that works well with corn

Step-by-Step Cooking Guide

Step 1: Start Your Flavor Foundation
Cook veggies on low heat to bring out their sweetness. Wait until onions turn clear but don't let them brown. Toss in garlic right at the end until you can smell it. Wait for butter to completely melt before you add the flour.
Step 2: Mix Your Thickener
Add flour all over the veggies. Keep stirring so you don't get clumps. Let the flour mix cook for 2-3 minutes. Keep the heat gentle so nothing burns.
Step 3: Build Your Soup Base
Pour in liquid bit by bit while you stir. Let it warm up to a light bubble, not a full boil. Give potatoes plenty of time to cook slowly for the best feel. Stir now and then so nothing sticks.
Step 4: Get The Right Thickness
Check if potatoes are soft 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 Final Touches
Add more salt and pepper if needed. Put fresh herbs in at the very end. Top with extra corn bits. 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 | linacooks.com

My grandma always told me that good chowder comes from taking your time - letting each flavor step fully develop before going to the next one.

Silky Yet Chunky Harmony

Finding that sweet spot between smooth and chunky makes every bite of this soup interesting and filling.

All About Corn Sweetness

Knowing how naturally sweet your corn is helps you season it right - newer corn doesn't need as much help as the frozen kind.

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

After making this chowder countless times over the years, I've realized it's so much more than just soup - it's a way to turn what's in season into a bowl of pure comfort.

Frequently Asked Questions

→ Can fresh corn be swapped with frozen?
Definitely! Frozen corn works perfectly fine here. No need to defrost it—just toss it in, though it might take a bit longer to cook through.
→ How do I prevent yogurt from curdling?
Start by letting the Greek yogurt warm to room temperature. Then, blend it with a little of the hot soup before mixing it in all the way. This helps it blend smoothly.
→ Is this a good make-ahead option?
Yes, it stores great in the fridge for up to five days. In fact, the flavors get better the longer it sits. Just reheat it gently before serving.
→ Can this be made gluten-free?
Sure thing! Substitute all-purpose flour with gluten-free flour or cornstarch to thicken the soup.
→ Can I freeze this soup?
It can be frozen, but remember that dairy-based soups might separate after thawing. Freeze it before adding the yogurt, then stir it in when reheating.

Creamy Corn Chowder

This corn chowder brings fresh corn flavor and creamy goodness with Greek yogurt. It's cozy, fresh, and perfect for a comforting meal.

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

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Veggies and flavor boosters

01 1 pound potatoes, chopped small
02 3 garlic cloves, finely chopped
03 1 medium red bell pepper, cubed
04 2 celery stalks, cut into small squares
05 4 cups corn kernels (roughly 4 fresh cobs)
06 1 big onion, finely chopped

→ Soup base essentials

07 3 tablespoons regular flour
08 2 tablespoons butter with salt
09 1 tablespoon extra virgin olive oil
10 4 cups veggie broth (low salt)

→ Spices and seasonings

11 1 teaspoon paprika with a smoky flavor
12 ½ teaspoon dried thyme leaves
13 1 teaspoon ground black pepper
14 1 ½ teaspoon table salt
15 1 bay leaf, whole

→ Final touches

16 Green onions, sliced, for topping
17 1 ½ cups yogurt (Greek style, at room temperature)

Instructions

Step 01

Pour olive oil into your pot and warm it on medium-high heat. Toss in the onion, celery, and bell pepper. Let them soften for about 8-10 minutes. Next, add garlic and butter. Stir until you smell the garlic, which takes around 1 minute.

Step 02

Mix the flour with the veggies to coat them. Slowly add broth, then stir in potatoes, corn, thyme, bay leaf, smoked paprika, salt, and pepper. Let it boil, and once it does, lower the heat. Steam it uncovered for 25 minutes or until the potatoes soften.

Step 03

Take out the bay leaf. Blend about 3 cups of the soup with Greek yogurt until creamy. Pour it back into the pot and mix everything together.

Step 04

Spoon the soup into bowls. Sprinkle green onions on top, and if you like, add a little more yogurt for a richer taste.

Notes

  1. Blenders can get messy with hot liquids since they expand when blended.
  2. An immersion blender works nicely if you prefer it.
  3. Leftover soup stays fresh in the fridge for about 5 days.

Tools You'll Need

  • A Dutch oven or pot with thick walls
  • A powerful blender or handheld immersion blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (Greek yogurt, butter)
  • Has gluten (regular 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