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My family loved this easy and delicious homemade healthy corn chowder soup recipe that’s filled with fresh sweet corn and is a perfect recipe for all year round. This is my go-to soup in the summer to use up all that excess corn.
All my kids love corn so much and we literally eat it every single day in the summertime when there are so many fresh corn available. Mostly Marc loves Corn. He will eat corn with everything: pasta, chicken, beef, and even grilled on the Cob. So when he tried this Healthy Corn Chowder recipe he was so so in love with it. It is truly so tasty.
If you love corn recipes, then you may also like my delicious Easy Creamy Potato Corn Soup with Shrimp or my Easy Chicken Avocado Corn Salad!
Recipe Highlight
- Packed with flavor. This delicious corn chowder recipe is packed with goodies! It’s made golden with turmeric and seasoned with thyme, garlic, and bay leaves. Plus it’s loaded with juicy corn and creamy soft yellow potatoes. Layers and layers of flavor!
- Healthy. Low in calories, and packed with veggies, this chowder is delicious and nutritious. A lovely guilt-free summer soup.
- A hearty vegetarian soup. Vegetarians and omnivores alike will love this soup, the potatoes add a filling punch to this mouthwatering chowder. You can have it as a side dish or even as a lunch or dinner option.
- An easy soup recipe. This is so simple to whip up, everything goes into one pot, then a quick blend and you’re done!
Ingredients you’ll need
- Veggies: Corn, shallots, bell pepper, potatoes.
- Butter/Ghee: Or you can use olive oil.
- Gluten-Free Flour
- Vegetable broth
- Seasoning: Turmeric, fresh thyme, bay leaf.
- Garlic Cloves
- Fresh Chives
- Salt and Pepper
How to make healthy corn chowder
- Cook your vegetables: First, melt butter in a large pot over medium heat. Add the vegetables (except the corn and potatoes), for about 6-8 minutes. Add in the flour, thyme, and garlic, and cook for 1 1/2 minutes. Add the broth and bring to the boil.
- Add Corn: Then, stir in corn kernels, potatoes, turmeric, and bay leaf. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Blend: Remove bay leaf then transfer half of the chowder to a blender. Blend until smooth, then stir the mixture back into the pot.
- Serve: Finally, serve into bowls, garnish with more corn, chives, and enjoy!
Recipe notes and tips
- Add some protein to this soup if you like. Use some shredded rotisserie chicken.
- Use a waxy potato, like Yukon Gold or red potatoes.
- You don’t have to peel the potatoes.
- If your corn is not as sweet as you’d like, add a dash of honey to the chowder.
- If your corn is super sweet, you can add a little more salt to balance the sweetness.
- Add in some sliced jalapenos for a spicy kick!
- Top with some cheddar cheese for a lovely, cheesy twist.
Frequently asked questions
If you are wondering whether you can use frozen corn for this Corn Chowder Soup Recipe you certainly can. But expect to have less flavor compared to using fresh corn. Using fresh corn is what will give it that burst of flavor. Also, if you are using frozen corn, balance is out by adding fresh chives and thyme,
You can use some sort of a thickener to thicken any soup. Some thickeners that would most likely be in your pantry would be flour or cornstarch. Before adding the flour or cornstarch to the pot, mix the thickener in a small bowl with about 2-3 tablespoons of cold water to prevent clumping when added to the soup.
This hearty chowder is great on its own but you can totally pair it up with a variety of dishes. Here are some ideas: Cheesy garlic bread, Cucumber and Tomato Salad, Healthy Avocado Tuna Salad, homemade dinner rolls, Air Fryer Grilled cheese sandwich.
More easy soup recipes
- Mexican Chicken Soup
- Vegan Spicy Thai Sweet Potato Soup Recipe
- Italian Chicken And Bean Soup
- Crockpot Lentil and Mushroom Soup
- Sausage and White Bean Soup
- Easy Chili Chicken Tortilla Soup
- Chicken Lemon Rice Soup
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Healthy Corn Chowder
Ingredients
- 8 Ears Fresh sweet yellow corn, kernels cut from cob
- 2 tablespoons Butter/Ghee, Or Olive Oil
- 3 Shallots, chopped
- 1 yellow or orange bell pepper, diced
- 1 1/2 tablespoons Gluten-Free Flour
- 2 Garlic Cloves, Minced
- 5 Cups Water or Vegetable Stock
- 1 pound Yellow Potatoes, cut into 1/2-inch pieces
- 1 teaspoon Fresh Thyme
- 1 Bay Leaf
- 1/2 teaspoon Turmeric powder
- 2-3 Tbsp Chopped fresh chives
- Salt and freshly ground black pepper, to your taste
Instructions
- Melt butter in a large pot over medium heat. Add the shallots, and bell pepper, and cook, stirring frequently, until onion has softened, about 6-8 minutes.
- Add in the flour, thyme, and garlic, and cook for 1 1/2 minutes. Add in the broth.
- Bring to a boil, then stir in corn kernels, potatoes, turmeric, and bay leaf.
- Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are tender, about 20 minutes.
- Remove the bay leaf then transfer half of the chowder to a blender. Blend until smooth, then stir the mixture back into the pot.
- Serve in bowls, garnish with more corn, and chives, and enjoy!
Video
Notes
- Feel free to add some cooked bacon bits as garnish if you like. Or you can even use some shredded Chicken
- Use a waxy potato, like Yukon Gold or red potatoes.
- You don’t have to peel the potatoes.
- If your corn is not as sweet as you’d like, add a dash of honey to the chowder.
- If your corn is super sweet, you can add a little more salt to balance the sweetness.
- Add in some sliced jalapenos for a spicy kick!
- Top with some cheddar cheese for a lovely, cheesy twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe never tells when to add water or stock..Just “bring to a boil” . I guess it was when the flour added?
Yes. It goes in right before step 3 after you saute the veggies, and it says to bring it to a boil. You can see it in the video as well. You can use either vegetable broth or just water.
I assume you add the broth/ water with step 3?