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–+ servings
Amanda Patel

No-Cream Potato Corn Chowder

This no-cream potato corn chowder is a weeknight-friendly, one-pot meal made with pantry staples. It transforms potatoes and corn into a silky, hearty soup without any dairy, using the natural starches for creaminess. It's flavorful, flexible, and perfect for leftovers or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter (or more olive oil for dairy-free)
  • 1 large leek, cleaned and thinly sliced (or 1 onion)
  • 2 cloves garlic, minced
  • 0.5 tsp chili flakes (optional)
  • 1 tsp kosher salt, divided
  • 0.5 tsp black pepper
  • 2 lbs Yukon gold potatoes, peeled and diced ½-inch
  • 3 cups corn kernels (2 cups for base, 1 cup reserved for finish)
  • 4 cups low-sodium vegetable broth
  • 0.5 tsp dried oregano
  • 0.5 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 bay leaf
  • 1 tbsp lemon juice or white wine vinegar
  • Chopped chives and parsley, to serve

Equipment

  • Dutch oven or deep sauté pan Helps control simmer and texture.
  • immersion blender For partial blending directly in pot.
  • ladle
  • Heatproof measuring cup Useful if batch blending.
  • knife and cutting board

Method
 

  1. Warm oil and butter in a large Dutch oven over medium heat. Add the leek, ½ tsp salt, and black pepper. Cook for about 5 minutes until soft and translucent.
  2. Stir in garlic, oregano, thyme, chili flakes (if using), and smoked paprika. Cook for 1 minute until fragrant.
  3. Add diced potatoes, 2 cups corn, broth, and bay leaf. Stir and bring to a gentle simmer.
  4. Simmer for 12–15 minutes, stirring occasionally, until the potatoes are fork-tender.
  5. Remove bay leaf. Using an immersion blender, blend about half of the soup to create a creamy base, leaving some chunks.
  6. Add the remaining 1 cup corn and simmer for 3–4 more minutes. Off heat, stir in lemon juice or vinegar. Taste and adjust seasoning as needed.
  7. Ladle into bowls and garnish with chopped parsley and chives before serving.

Nutrition

Calories: 290kcalCarbohydrates: 45gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 5mgSodium: 590mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 450IUVitamin C: 20mgCalcium: 35mgIron: 2mg

Notes

Reserve a cup of corn to stir in at the end for juicy texture. Use an immersion blender for the best control while keeping some chunkiness. For extra creaminess, stir in coconut milk off heat. Reheat slowly with a splash of broth to maintain texture. Great with sourdough or cornbread.

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