One-Pot Creamed Sweet Corn and Potato Chowder

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A velvety chowder combining sweet corn and tender potatoes simmered in a creamy broth with fresh thyme and a touch of black pepper. This american-inspired soups (vegetarian) ready in about 45 minutes pairs unsalted butter, yellow onion, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 5, 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 tbsp unsalted butter
• 1 medium, finely chopped yellow onion
• 2, diced celery stalks
• 3, minced garlic cloves
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 3 cups fresh or frozen sweet corn kernels
• 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
• 2 cups whole milk
• 1 tbsp fresh thyme leaves
• 1 1/4 tsp salt
• 3/4 tsp freshly ground black pepper
• 2 tbsp for garnish chopped chives

Instructions

1. Step 1: Melt 3 tbsp unsalted butter in a large heavy pot over medium heat. Add 1 finely chopped medium yellow onion and 2 diced celery stalks, cooking for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 2 minutes to form a roux.
4. Step 4: Gradually whisk in 4 cups chicken broth to avoid lumps, then add 3 cups sweet corn kernels and 2 medium russet potatoes diced into 1/2-inch cubes.
5. Step 5: Bring the mixture to a boil, then reduce to a simmer and cook uncovered for 20 minutes until potatoes are tender.
6. Step 6: Stir in 2 cups whole milk and 1 tbsp fresh thyme leaves, heating gently for 5 minutes until the chowder thickens and coats the back of a spoon.
7. Step 7: Season with 1 1/4 tsp salt and 3/4 tsp freshly ground black pepper.
8. Step 8: Serve hot, garnished with 2 tbsp chopped fresh chives.