Cozy Creamy Potato Corn Chowder

Name: Cozy Creamy Potato Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 1 yellow onion, diced; 1/2 red bell pepper, diced; 3 carrots, peeled and diced; 2 cloves garlic, minced; 1 pound red potatoes, diced; 6 ears sweet corn, kernels removed and cobs saved; 1 can (15 ounces) white beans, drained and rinsed; 3 sprigs fresh thyme, leaves removed; 2 tablespoons butter; 1 bay leaf; 6 cups whole milk; 1/4 cup cornmeal or masa harina; 2 teaspoons kosher salt; Freshly ground black pepper, to taste

A warm, comforting soup loaded with sweet fresh corn, tender potatoes, and white beans for a healthy and satisfying dinner.

By Daily Recipes Book· 🌍 American· August 27, 2026

dailyrecipesbook.com

Prep

15 minutes

Cook

35 minutes

Total

50 minutes

Serves

There is nothing quite like a warm bowl of chowder to make dinner feel cozy, and this lighter version is one of my absolute favorites. We are skipping the heavy cream and using whole milk, sweet corn, and creamy red potatoes to create a soup that is deeply satisfying without feeling too heavy.

The real secret here is to simmer the bare corn cobs right in the pot with the veggies. It coaxes out so much extra sweet flavor that you will never want to make corn chowder any other way. If you have any leftovers, they taste even better the next day.

Ingredients

1 yellow onion, diced
1/2 red bell pepper, diced
3 carrots, peeled and diced
2 cloves garlic, minced
1 pound red potatoes, diced
6 ears sweet corn, kernels removed and cobs saved
1 can (15 ounces) white beans, drained and rinsed
3 sprigs fresh thyme, leaves removed
2 tablespoons butter
1 bay leaf
6 cups whole milk
1/4 cup cornmeal or masa harina
2 teaspoons kosher salt
Freshly ground black pepper, to taste

Instructions

1
Prep all your veggies first by dicing the onion, red pepper, carrots, and potatoes, and mincing the garlic. Cut the corn kernels off the cobs, making sure to save both the kernels and the bare cobs.
2
In a large pot, melt the butter over medium heat. Add the diced onion and the bay leaf, then cook for about 4 minutes until the onion is soft.
3
Stir in the diced carrots, red pepper, and minced garlic, then cook for another 4 minutes until the vegetables are fragrant.
4
Add the corn kernels, the saved corn cobs, diced potatoes, and whole milk to the pot. Bring the mixture to a gentle boil, then lower the heat, cover, and let it simmer for about 15 minutes, stirring occasionally until the potatoes are tender.
5
Carefully fish out and discard the corn cobs and the bay leaf.
6
In a small bowl, whisk the cornmeal with a few tablespoons of warm water to make a smooth paste. Stir this mixture into the pot along with the salt, white beans, and fresh thyme leaves.
7
Simmer the soup for another 10 minutes, stirring occasionally. Mash a few potatoes against the side of the pot with your spoon to help thicken the broth, then season with black pepper and serve warm.

💡 Tips

To easily cut corn off the cob without making a mess, stand the cob up in the center hole of a Bundt pan to catch all the rolling kernels. Keep leftovers in an airtight container in the fridge for up to four days, and simply splash in a little extra milk when reheating if the soup gets too thick.

#healthy #vegetarian #gluten free #soup #corn chowder #easy dinner

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