Rustic Corn and Wild Mushroom Chowder with Thyme

By AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

A comforting, creamy chowder featuring sweet corn and earthy wild mushrooms, seasoned with fresh thyme for a taste inspired by regional trails. This American-inspired soup recipe, 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 320 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 tbsp unsalted butter
• 1 medium, diced yellow onion
• 2, diced celery stalks
• 1 medium, diced carrot
• 3 minced garlic cloves
• 8 oz, sliced wild mushrooms
• 3 tbsp all-purpose flour
• 4 cups vegetable broth
• 1 tbsp, chopped fresh thyme
• 2 cups (from about 3 ears) fresh corn kernels
• 1 cup heavy cream
• 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, melt 3 tbsp unsalted butter over medium heat. Add 1 diced medium yellow onion, 2 diced celery stalks, and 1 diced medium carrot. Sauté for 5-7 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced wild mushrooms; cook for 4 minutes until mushrooms release their moisture and edges brown.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to cook the flour and form a roux.
4. Step 4: Gradually whisk in 4 cups vegetable broth and add 1 tbsp chopped fresh thyme. Bring to a gentle simmer and let thicken for 10 minutes.
5. Step 5: Stir in 2 cups fresh corn kernels and 1 cup heavy cream. Simmer for 5 more minutes until the chowder is creamy and vegetables are tender.
6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Serve hot garnished with 2 tbsp chopped chives.