One-Pot Creamy Corn and Potato Chowder with Thyme

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A velvety chowder combining sweet corn and tender potatoes enriched with fresh thyme, perfect for a cozy meal. This American-inspired soup recipe (vegetarian), ready in about 45 minutes, pairs yellow potatoes, frozen corn kernels, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 medium, peeled and diced into 1/2-inch cubes yellow potatoes
• 2 cups frozen corn kernels
• 1 small, finely chopped yellow onion
• 2, minced garlic cloves
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups vegetable broth
• 1 1/2 cups whole milk
• 2 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, for garnish chopped chives

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

Instructions

1. Step 1: In a large pot over medium heat, melt 3 tbsp unsalted butter. Add 1 small finely chopped yellow onion and sauté for 5 minutes until soft and translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly, to form a roux that is lightly golden.
3. Step 3: Gradually whisk in 4 cups vegetable broth and 1 1/2 cups whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer.
4. Step 4: Add 3 medium diced yellow potatoes and 2 cups frozen corn kernels to the pot. Stir in 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Simmer uncovered for 20-25 minutes until potatoes are tender and the chowder thickens to a creamy consistency.
6. Step 6: Taste and adjust seasoning if necessary. Ladle into bowls and garnish with 2 tbsp chopped fresh chives before serving.