Name: Quick and Easy Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 cups frozen or fresh corn kernels; 2 medium potatoes, peeled and diced; 3 cups vegetable broth; 1 cup whole milk or heavy cream; ½ teaspoon dried thyme; Salt and pepper to taste; 2 tablespoons chopped fresh chives (optional, for garnish)

Hey y’all! When you need a comforting meal that comes together fast, my Quick and Easy Corn Chowder is your go-to recipe. With creamy goodness, vibrant sweet corn, and tender potatoes, this chowder is perfect for busy weeknights, potlucks, or anytime you crave a cozy bowl of soup. Ready in under 30 minutes, it’s a sure hit for the whole family. Let’s get cooking!

Why You’ll Love This

Ready in just 30 minutes—perfect for busy schedules.
Creamy and packed with sweet corn flavor.
Uses simple, pantry-friendly ingredients.
Easily adaptable for vegetarian or vegan diets.
Hearty enough for a meal, but light enough for a starter.

Ingredients

2 tablespoon unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
2 medium russet potatoes, peeled and diced (about 2 cups)
3 cups frozen or canned corn kernels, drained
4 cups low-sodium chicken or vegetable broth
1 cup whole milk or half-and-half
1 teaspoon kosher salt, plus more to taste
½ teaspoon black pepper
¼ teaspoon smoked paprika (optional, for depth)
2 tablespoon chopped fresh chives or green onions, for garnish

Directions

1. Sauté the Aromatics

Melt the unsalted butter in a large soup pot over medium heat.
Add the diced onion and cook, stirring frequently, for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.

2. Cook the Vegetables

Add the diced potatoes and corn to the pot. Stir well to coat everything with buttery goodness.
Pour in the broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 12-15 minutes, or until potatoes are fork-tender.

3. Make It Creamy

Use an immersion blender to blend part of the chowder for a creamy texture, leaving some corn and potato pieces whole for bite. (Alternatively, transfer 2 cups to a blender, blend, and return to the pot.)
Reduce heat to low and stir in the milk or half-and-half. Warm for 2-3 minutes without boiling.

4. Serve

Taste and adjust seasoning if needed. Ladle into bowls and sprinkle with chopped chives or green onions.

Notes

For an even thicker chowder, use heavy cream instead of milk.
Fresh corn kernels work beautifully when in season—use about 4 ears.
Don’t let the soup boil after adding dairy to prevent curdling.

Variations

Bacon Corn Chowder: Sauté 4 slices of chopped bacon until crispy, use rendered fat to cook the onion, then stir in bacon before serving.
Spicy Corn Chowder: Add 1 diced jalapeño along with the onion, and top each bowl with a dash of hot sauce.
Vegan Version: Use olive oil, vegetable broth, and unsweetened plant-based milk — swap in nutritional yeast for cheesy flavor.

Required Equipment

Large soup pot or Dutch oven
Cutting board and chef’s knife
Measuring cups and spoons
Immersion blender or standard blender
Ladle

Storage Instructions

Let leftover corn chowder cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently over low heat on the stove or in the microwave, stirring occasionally. Not freezer-friendly if made with dairy, as it may separate.

Suggested Pairings & Serving Recommendations

Serve with warm, crusty bread or garlic toast for dunking.
Add a simple green salad for a fresh contrast to the creamy chowder.
Pair with a glass of chilled white wine or lemonade.

Pro Tips

Don’t over-blend! Keep some potato and corn chunks for a satisfying, hearty texture.
Use Yukon Gold potatoes for an extra buttery flavor and rich texture.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.

FAQ

Can I use canned corn instead of frozen?: Yes! Drain canned corn well and use straight in the chowder for a quick swap.
How do I make this gluten-free?: This recipe is gluten-free as written—just check your broth to ensure no added gluten ingredients.
Can I freeze corn chowder?: It’s best enjoyed fresh or refrigerated. If you prefer to freeze, leave out the dairy and add it when reheating.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes