Summer Island Vegetable and Corn Chowder
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 soups (vegetarian) ready in about 45 minutes pairs unsalted butter, medium, diced yellow onion, diced 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
Instructions
- 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.
- 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.
- Step 3: Gradually whisk in 4 cups vegetable stock and 1 cup whole milk, making sure to eliminate any lumps.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Summer Island Vegetable and Corn Chowder take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Summer Island Vegetable and Corn Chowder?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.
Can I substitute ingredients in Summer Island Vegetable and Corn Chowder?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Summer Island Vegetable and Corn Chowder for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Summer Island Vegetable and Corn Chowder vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
