Creamy Corn Chowder (without cream)

Ingredients

• 4 fresh corn (kernels removed from cobs; cobs reserved)
• 4 cup vegetable broth (used to simmer corn cobs)
• 1 onion (diced)
• 2 carrots (diced)
• 2 stalk celery (diced)
• 3 clove garlic (minced)
• 1 tsp smoked paprika
• 2 potatoes (diced)
• 2 can butter beans (15 oz cans, drained and rinsed; divided)
• 0.5 cup Greek yogurt (plain)
• 1 lemon (for serving)
• 1 tbsp olive oil (for sautéing)

Steps

1. 1

   Cut the kernels off the corn cobs and set the kernels aside.

2. 2

   Place the bare corn cobs into a pot with the vegetable broth and simmer for about 10-15 minutes to create a sweet, flavorful corn stock. Remove and discard the cobs once finished.

3. 3

   In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onions, carrots, celery, minced garlic, and smoked paprika. Cook, stirring occasionally, for 5 minutes until the vegetables begin to soften.

4. 4

   Add the diced potatoes, the reserved corn kernels, half of the butter beans, and the prepared corn broth to the pot.

5. 5

   Simmer the mixture until the potatoes are tender, approximately 15-20 minutes.

6. 6

   Ladle a portion of the soup into a blender. Add the Greek yogurt and the remaining half of the butter beans. Blend until completely smooth.

7. 7

   Stir the blended mixture back into the main pot and heat through until the chowder is creamy and well combined.

8. 8

   Serve the chowder hot with a generous squeeze of fresh lemon juice.

Notes

Using the corn cobs to flavor the broth is a key step for maximum corn flavor. The butter beans provide a thick, creamy consistency and extra protein without the need for heavy cream.

Nutrition per serving

• chowder
• soup
• healthy
• vegetarian
• corn
• lunch
• dinner
• high-protein