North St. Paul-Inspired Sweet Corn and Potato Chowder

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A creamy chowder featuring sweet corn and tender potatoes, seasoned with smoky paprika and fresh thyme for a comforting bowl. This American soup recipe (vegetarian), ready in about 45 minutes, pairs yellow onion, diced, celery stalks, diced, and garlic cloves, minced for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 3 cups yellow potatoes, peeled and diced
• 2 cups fresh corn kernels
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tbsp fresh thyme leaves
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 diced celery stalks, sautéing for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Add 3 cups peeled and diced yellow potatoes, 2 cups fresh corn kernels, 1 tsp smoked paprika, and 1 tbsp fresh thyme leaves, stirring to combine.
3. Step 3: Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes until potatoes are tender.
4. Step 4: Using a potato masher or immersion blender, lightly mash some of the potatoes in the pot to thicken the chowder, leaving some chunks for texture.
5. Step 5: Stir in 1 cup heavy cream, 1 1/2 tsp salt, and 1/2 tsp black pepper. Heat through for 5 minutes more until creamy and hot. Serve garnished with additional thyme if desired.