This Easy Creamy Corn Chowder is thick and full of sweet corn mingled with tender potatoes and colorful vegetables. You get all the cozy comfort of classic chowder without a drop of cream, milk, or butter.

A bowl of yellow corn chowder with chunks of potatoes, corn, and vegetables, garnished with chopped chives. A spoon is in the bowl. Small dishes of chives and red spice are nearby.

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Creamy texture, but no cream required

One of my favorite kitchen tricks is using vegetables or legumes to build texture into soups and stews. Here, corn and potatoes get blended right into the broth. That naturally thickens the base while adding fiber, potassium, and other nutrients your body wants. Then I stir in more corn and reserved potato pieces, so you get that irresistible mix of creamy and chunky in every spoonful.

Here’s what I’m especially excited about: this is one of several recipes where I lean on plant-based ingredients to thicken the texture without having to use any dairy.

A white pot filled with chopped onions, carrots, and celery—the classic base for a comforting corn chowder—sits on a blue tiled surface. A wooden spoon rests nearby.
A white pot filled with savory Corn Chowder—brimming with broth, chopped red potatoes, corn, and spices—sits on a blue tiled surface next to a wooden spoon.
An immersion blender blending yellow corn chowder in a white pot on a blue tiled surface, with a bowl of chopped vegetables nearby.
A white pot on a blue tiled surface contains yellow corn chowder, partially topped with cooked corn kernels and diced potatoes.
A pot of creamy yellow Corn Chowder garnished with chopped herbs, surrounded by a napkin, soup ladle, empty bowls with spoons, a dish of chives, a dish of red spice, and salt and pepper shakers on a blue tile surface.

Why this corn chowder belongs in your soup rotation

  • Loaded with vegetables: onions, carrots, celery, corn, and potatoes add color and flavor.
  • Made with pantry staples: canned corn and broth make this an easy option any time of year.
  • Easy to make vegan: just swap in vegetable broth for the chicken broth.
A pot of yellow corn chowder with chickpeas, garnished with chives and paprika. A ladle rests in the hearty soup. Nearby are bowls of chopped chives, paprika, and salt and pepper shakers on a blue surface.

A Bauer-house favorite

I’ve made this chowder every which way: smooth, chunky, gently spiced, smoky. My family happily devours every version. That’s part of why I love it so much… you can tailor the texture and seasoning to suit your crew. I’m partial to a chunky bowl with a little cayenne kick, but smoked paprika is fabulous when you want mellow warmth instead.

A ladle of creamy yellow Corn Chowder with corn, potatoes, chives, and a sprinkle of paprika, held above a pot filled with the same comforting soup.

4 helpful corn chowder tips

  1. Use the liquid from the first two cans of corn. It adds extra corn flavor and helps build the soup’s base. Drain the remaining two cans before stirring them in at the end.
  2. Leave the skins on your red potatoes. They add extra fiber and pretty red flecks throughout the chowder, though you can certainly peel them if you prefer.
  3. Choose your own potato adventure. Reserve about three-quarters of the cooked pieces for a chunkier finish or blend them all into the soup for a thicker, smoother consistency.
  4. Adjust the heat to your taste. Cayenne lends a gentle kick, while smoked paprika adds warmth and subtle smokiness. But hey, you can choose to leave them both out, too!
A ladle scoops hearty Corn Chowder with sausage and chopped chives from a large white pot.
Two bowls of yellow corn chowder, brimming with chunks of potato and fresh herbs, sit on a blue tiled table near a steaming pot of soup. A refreshing drink with lemon, salt and pepper shakers, a small dish of paprika, and a sprinkling of chopped chives complete the inviting scene.

Every chowder calls for a corny sidekick — try my Healthy Honey Cornbread! 

A comforting bowl of thick yellow corn chowder, brimming with potato chunks, sweet corn kernels, carrots, and fresh chives, with a spoon resting inside the bowl.
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Easy Creamy Corn Chowder (Dairy-Free)

Calling all corn chowder lovers! This easy recipe blends sweet corn, potatoes and vegetables into a thick, creamy soup—without any dairy. It’s cozy, satisfying and perfect for making ahead.
Yield: 14 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

  • 2 yellow onions, finely diced (~2 ½ to 3 cups)
  • 2 to 3 medium carrots, finely diced (~1 cup)
  • 1 to 2 stalks celery, finely diced (~1/2 cup)
  • 30 ounces corn with liquid, (2 standard (15.5 oz cans))
  • 30 ounces corn with liquid drained, (2 standard (15.5 oz cans))
  • 4 cups reduced-sodium broth*, veggie or chicken
  • 1 pound red potatoes, cut into bite-size pieces
  • ¼ teaspoon cayenne pepper or smokey paprika
  • ½ teaspoon kosher salt
  • Additional salt and pepper to taste
Ingredient Details to Know
*Use vegetable broth for vegan option

Instructions
 

  • Liberally coat a large pot with olive oil spray and warm over medium-high heat.  Add onions, carrots, and celery and sauté until soft, about 8 minutes, stirring occasionally. Add 2 cans of corn in its liquid, broth, potatoes and cayenne pepper. Stir everything together. Cover skillet and bring to a boil, then turn the heat to low and simmer for about 15 minutes, until potatoes are fork-tender.
  • Using a slotted spoon, remove ¾ of the potatoes from pot and set aside. Using an immersion blender, puree the entire soup until thick and creamy (alternatively, you can transfer the mixture to a traditional blender in small batches).
  • When soup is well blended, mix in remaining 2 cans of drained corn, salt and cooked potatoes. Season with additional salt, pepper, and spices to taste. Transfer to serving bowls and garnish with optional chopped scallions, chives or fresh dill.

Notes

A few notes on the potatoes: I typically use small red potatoes and leave the skin on… it provides fiber and pretty red specs throughout. But you can certainly use any type of potato you’d like, and peel off the skin. Also, you can follow my directions and remove ¾’s of the potato pieces before pureeing (this way, some potato gets pureed into the soup, yet you’ll still have chunks of potato in your soup bowl) or leave all the potato pieces in the pot and puree them right into the soup. We love it both ways in the Bauer house!
This soup freezes well if you want to make it ahead or whip up a large batch and stash in the freezer for future meals.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 100Carbohydrates: 21gProtein: 3gTotal Fat: 1g— Unsaturated Fat: 1g— Saturated Fat: 0gCholesterol: 0mgSodium: 190mgPotassium: 367mgFiber: 4gTotal Sugar: 9g— Natural Sugar: 9g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!