1. Home
  2. Recipes
  3. Corn Chowder Creamy

Creamy Corn Chowder

Featured in Warm Soups & Rich Stews.

This flavorful chowder creates a nutritious spin on the traditional version while holding onto its signature creamy comfort. Highlighting fresh corn kernels, it’s paired with a medley of veggies such as celery, potatoes, and peppers for richness. Instead of heavy cream, Greek yogurt brings a slight tang with a protein boost. The preparation starts with sautéing aromatics in olive oil and butter, enhanced by herbs and paprika for smokiness. A blend of yogurt and some of the soup provides a velvety base, leaving the rest chunky for texture. Perfect year-round, especially during peak corn season!
Pin it Share it Send it Print it Jump To Recipe
A woman wearing a chef's hat and apron.
Updated on Wed, 02 Apr 2025 00:47:20 GMT
Creamy Corn Chowder Pin it
Creamy Corn Chowder | cookbybook.com

The velvety Corn Chowder brings together sweet kernels with soft veggies in a creamy mixture that's made lighter with Greek yogurt. This snug soup sits right between indulgent comfort and nutritious eating, so it's great for sunny days when corn tastes its best or cool nights when you want something warm and satisfying.

I was cooking one night in summer when I figured out that swapping in Greek yogurt instead of cream made a lighter but still indulgent texture that my family liked even more than the old-school recipe.

Key Components & Smart Picking Advice

  • Corn: Look for ears with vivid green husks and full, juicy kernels
  • Potatoes: Go for firm types that won't fall apart in your soup
  • Greek Yogurt: The whole milk kind gives you the smoothest outcome
  • Bell Peppers: Try different colors for varying 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. Go until onions turn clear but don't brown them. Toss in garlic just enough to smell it. Wait for butter to fully melt before you add any flour.
Step 2: Mix Your Thickener
Add flour in a thin layer over your veggies. Keep stirring so you don't get clumps. Let the flour mix cook about 2-3 minutes. Use medium-low heat so nothing burns.
Step 3: Build Your Liquid Base
Pour in liquid slowly while you stir. Let it bubble gently, not boil hard. Give potatoes time to soften slowly for the best feel. Stir now and then so nothing sticks to the pot.
Step 4: Get The Right Thickness
Poke potatoes with a fork to see if they're done. Blend some of the hot soup carefully. Mix yogurt into your blended portion. Slowly stir this back into the main pot.
Step 5: Add Final Touches
Taste and add more salt if needed. Mix in fresh herbs at the end. Top with some extra corn kernels. Add a little drizzle of olive oil on top.
Simple Rich Corn Chowder with Greek Yogurt Pin it
Simple Rich Corn Chowder with Greek Yogurt | cookbybook.com

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

Getting That Perfect Feel

Finding just the right mix between smooth and chunky makes every bite interesting and rewarding.

All About Sweet Corn

Knowing how naturally sweet your corn is helps you season properly - just-picked corn needs less help than the frozen stuff.

Velvety Corn Chowder Soup Pin it
Velvety Corn Chowder Soup | cookbybook.com

After making this chowder for so many years, I've come to see it's not just soup - it's a way to turn what's in season into a bowl of pure comfort you can really enjoy.

Frequently Asked Questions

→ Can I use frozen corn instead of fresh?
Of course! Frozen corn works just as well. Add it straight to the soup—no need to thaw, but it might take a few extra minutes to cook.
→ How do I keep the yogurt from curdling?
Make sure the yogurt’s at room temperature and blend it with some warm soup before mixing it all back in. This helps it blend smoothly.
→ Can I make this soup ahead of time?
Definitely! It stays good in the fridge for about 5 days, and the flavor gets even better. Reheat slowly on the stove or microwave.
→ What’s the gluten-free option for this soup?
To make it gluten-free, swap regular flour with cornstarch or a gluten-free flour alternative to thicken it.
→ Can I freeze this soup?
You can, but dairy-based soups can sometimes separate when thawed. For best results, freeze before adding yogurt and mix it in when reheating.

Corn Chowder Creamy

A fresher version of creamy corn chowder that uses Greek yogurt for a smooth and tangy flavor—simple, light, and full of corn goodness!

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

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Vegetarian

Ingredients

→ Veggies and flavor bases

01 3 cloves garlic, finely chopped
02 2 celery stalks, cut into small bits
03 4 cups corn, sliced off 4 cobs
04 1 pound potatoes, chopped into cubes
05 1 medium red bell pepper, chopped small
06 1 large onion, finely chopped

→ Essentials

07 3 tablespoons of plain flour
08 4 cups vegetable broth, low salt
09 2 tablespoons butter with salt
10 1 tablespoon of olive oil

→ Spices and seasonings

11 1 ½ teaspoons salt
12 1 teaspoon smoky paprika
13 ½ teaspoon dried thyme leaves
14 1 teaspoon black ground pepper
15 1 bay leaf

→ Toppings and extras

16 Chopped green onions to sprinkle on top
17 1 ½ cups plain Greek yogurt at room temp

Instructions

Step 01

In a big pot over medium heat, warm up the olive oil. Toss in the onion, bell pepper, and celery, cooking for about 8-10 minutes until they're soft. Add garlic and melt the butter, cooking for just a minute until it smells great.

Step 02

Mix the flour into the softened veggies to coat them. Pour in the broth, then toss in the potatoes, corn, thyme, paprika, bay leaf, salt, and pepper. Let it boil, then lower the heat and simmer without a lid for 25 minutes, stirring now and then, until the potatoes are super tender.

Step 03

Pull out the bay leaf. Scoop 3 cups of the soup into a blender along with the yogurt and blend it creamy. Put it back into the pot and stir till it all looks smooth.

Step 04

Scoop it into bowls, garnish with green onions, and add a bit more yogurt on top if you'd like.

Notes

  1. Hot liquids expand when blending, so be super careful.
  2. You can use a stick blender instead of a regular one.
  3. It stores fine in the fridge for up to five days.

Tools You'll Need

  • A big, heavy pot or Dutch oven
  • Blender or stick blender, either works

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy, like butter and yogurt
  • Has gluten due to the 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