Creamy Corn Chowder (without cream)

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.

   Start 10-minute timer
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.

   Start 5-minute timer
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.

   Start 15-minute timer
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.