Corn Chowder
A smooth and hearty corn chowder made with fresh corn kernels and a hint of thyme, perfect for a simple weeknight dinner. This American-inspired Fourth of July recipe, ready in about 30 minutes, pairs corn, vegetable broth, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3/4 cup corn
- 1 cup vegetable broth
- 1/2 cup potatoes
- 1/4 cup heavy cream
- 1 tsp thyme
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp butter
- 1/4 cup onion
- 2 cloves garlic
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Melt 1 tbsp butter in a medium pot over medium heat. Add 1/4 cup diced yellow onion and 2 minced garlic cloves, sautéing for 3 minutes until onion is translucent and fragrant.
- Step 2: Stir in 1/2 cup diced russet potatoes and 1 cup low-sodium vegetable broth. Bring to a simmer and cook for 15 minutes until potatoes are tender.
- Step 3: Add 3/4 cup fresh corn kernels, 1/4 cup heavy cream, 1 tsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer for 5 minutes until corn is bright yellow and the soup is heated through.
