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Classic Vegetarian Corn Chowder
Hilary

Classic Vegetarian Corn Chowder

A creamy, hearty, and comforting vegetarian corn chowder packed with fresh corn, potatoes, and savory flavors.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 4 fresh corn cobs
  • 3 tbsp unsalted butter
  • 1 large onion, diced
  • 2 celery stalks, chopped
  • 1 large carrot, diced
  • 2 garlic cloves, minced
  • 5 tbsp all-purpose flour
  • 2 1/2 cups vegetable stock
  • 3 cups milk
  • 1.2 lb potatoes, peeled and cubed
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 3/4 cup heavy cream
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 tbsp fresh chives, for garnish

Method
 

  1. Cut the kernels from the corn cobs and set them aside. Reserve the bare corn cobs.
  2. Diced the onion, chop the celery, dice the carrot, and mince the garlic.
  3. Melt the butter in a large pot over medium heat.
  4. Add the diced onion, celery, carrot, and minced garlic to the pot.
  5. Add 1 tsp kosher salt and 1/2 tsp black pepper to the vegetables.
  6. Cook for about 3 minutes, stirring occasionally, until the vegetables begin to soften.
  7. Sprinkle the all-purpose flour over the softened vegetables.
  8. Stir constantly for 1 minute to cook out the raw flour taste.
  9. Pour in the vegetable stock and milk.
  10. Add the cubed potatoes, reserved corn cobs, thyme sprigs, bay leaf, and smoked paprika.
  11. Stir well to combine, ensuring no flour lumps remain.
  12. Bring the soup to a gentle simmer.
  13. Cover the pot with a lid (or partially cover).
  14. Reduce heat to medium-low.
  15. Simmer for about 25 minutes until the potatoes are completely tender and break apart easily.
  16. Remove the pot from heat.
  17. Carefully remove and discard the corn cobs and bay leaf using tongs or a slotted spoon.
  18. Remove and discard the thyme sprigs.
  19. Stir in the fresh corn kernels.
  20. Cook for 5 minutes over medium heat, just until the corn is heated through and tender.
  21. Stir in the heavy cream.
  22. Taste the soup and add more salt if needed.
  23. Carefully ladle about one-third of the soup into a blender.
  24. Blend until completely smooth.
  25. Pour the blended portion back into the pot.
  26. Stir gently to combine with the chunky soup.
  27. Ladle into bowls.
  28. Garnish with fresh chives before serving.

Notes

Always use fresh corn for the best flavor, especially when it's in season.
Don't skip simmering the corn cobs; they add a natural sweetness.
Partially blending the soup creates a perfect balance of creamy and chunky texture.
Adjust salt and pepper to your taste at the end of cooking.