Summer Island Vegetable and Corn Chowder

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty chowder featuring sweet corn, fresh potatoes, and garden vegetables, evoking the fresh produce and coastal charm of the Isles of Scilly. This British-inspired soup recipe (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 250 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 "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
• 2 medium, diced carrots
• 2 cups peeled and diced potatoes
• 2 cups fresh corn kernels
• 4 cups vegetable stock
• 1 cup whole milk
• 3 tbsp all-purpose flour
• 1 tbsp fresh thyme leaves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 2 tbsp chopped for garnish fresh parsley

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

Instructions

1. Step 1: Melt 3 tbsp unsalted butter in a large pot over medium heat. Add 1 diced medium yellow onion, 2 diced celery stalks, and 2 diced medium carrots. Sauté for 7-8 minutes until vegetables are soft and fragrant.
2. Step 2: Stir in 3 tbsp all-purpose flour and cook for 2 minutes, stirring constantly to form a roux and remove raw flour taste.
3. Step 3: Gradually whisk in 4 cups vegetable stock and 1 cup whole milk, making sure to eliminate any lumps.
4. Step 4: Add 2 cups peeled and diced potatoes, 2 cups fresh corn kernels, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook for 20 minutes until potatoes are tender and chowder thickens.
5. Step 5: Taste and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper. Serve hot, garnished with 2 tbsp chopped fresh parsley.