There’s nothing quite like curling up in a cozy armchair with a warm drink, a comfy sweater, and a good book (although, nowadays, it’s more like a good phone). Soup is food for the soul regardless of what the weather’s like outside, and this Vegetarian Corn Chowder is every bit as comforting as you’d expect it to be.
Whenever you have a generous corn harvest from your garden, this is a great way to use it up. It’s a lighter version of classic corn chowder, omitting the typical bacon and chicken stock without sacrificing any of its hearty flavors.
The spotlight is solely on the garden-fresh corn, highlighted by the combination of butter, olive oil, onion, garlic, and thyme. What’s more, the secret to its creamy thickness lies in a combination of heavy cream and Yukon Gold potatoes. When you serve, don’t forget to top off the bowl with fresh parsley and a drizzle of olive oil! Pairing it with a few slices of toasted bread can also make for a more filling meal.
This recipe makes eight servings, which is great for feeding a large group. Sitting around the table with your friends and family and swapping stories over a bowl of chowder is sure to be a great bonding experience. If you’re entertaining a smaller group, be sure to scale down appropriately so you won’t have any leftovers. While this Vegetarian Corn Chowder can definitely tempt you into wanting to eat it every day, creamy soups don’t freeze as well as others. Just whip up a batch whenever you want to eat it—after all, preparation takes slightly less than an hour!Print
Vegetarian Corn Chowder
Settle into your favorite armchair with a bowl of this creamy and comforting Vegetarian Corn Chowder!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: Serves 8
- Category: Soups
- 2 tablespoons butter
- Olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tablespoons flour
- 6 sprigs fresh thyme, leaves only
- 6 cups vegetable stock
- 2 cups heavy cream
- 2 Yukon Gold potatoes, peeled and diced
- 6 ears fresh corn
- Salt and freshly ground black pepper
- 1/4 cup chopped parsley leaves
- Shuck the corn, removing husks and silk. Rinse and cut kernels from cob. Set kernels aside.
- Heat the butter and 1 tablespoon of olive oil in a soup pot over medium heat.
- Add the onion, garlic, and thyme and cook until very soft, about 8 to 10 minutes.
- Dust the onion-garlic mixture with flour and stir to coat well. Add the vegetable stock, stir, and bring to a boil. Add the cream and potatoes and bring to a boil again. Maintain a hard boil for 7 minutes, until the potatoes break down.
- Add the corn kernels and salt and pepper and reduce heat. Simmer the soup for 10 to 12 minutes, until the corn is soft.
- Remove from heat, stir in parsley, top with a drizzle of olive oil, and serve in bowls.
Corn is an all-American staple! If you want to grow your own corn at home, The Everything Corn Gardening Guide has everything you need to know about growing and enjoying this unique food in your home garden, including advice on planting, raising, harvesting, and preparing dish after delicious dish featuring your home-grown corn.
Have you tried this recipe? It’s so easy, creamy, and delicious. Please tell us how it turned out for you in the comment section below.