Cozy Corn Chowder Recipe
A rich and creamy corn chowder that’s comforting, easy to make, and completely bacon-free. Packed with sweet corn, tender potatoes, and fragrant herbs—this cozy chowder is the ultimate meatless comfort food.
Ingredients
- 2 tablespoons olive oil or butter
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 2 celery stalks chopped
- 1 medium carrot diced
- 4 Yukon Gold potatoes peeled and cubed
- 4 cups fresh or frozen corn kernels
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup half-and-half or coconut milk for dairy-free
- Optional garnish: chopped fresh parsley green onions, croutons
Instructions
- In a large soup pot, heat the olive oil or butter over medium heat.
- Add the onion, garlic, celery, and carrot. Sauté for 5–7 minutes until softened and fragrant.
- Stir in the potatoes, corn, thyme, bay leaf, salt, and pepper. Mix to coat.
- Pour in the vegetable broth and bring the soup to a boil.
- Reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup (or transfer half to a blender and return).
- Stir in the half-and-half or dairy-free cream. Simmer gently for another 5 minutes—don’t boil.
- Taste and adjust seasoning.
- Serve hot, garnished with herbs or your favorite toppings.
Notes
- For a vegan version, use olive oil and a rich plant-based cream like cashew or full-fat coconut milk.
- Add diced jalapeño for a spicy kick or smoked paprika for depth.
- The chowder thickens as it sits—great for make-ahead meals.
- Avoid over-blending to maintain texture and bite.