Creamy Corn and Potato Chowder

You don’t have to wait for summer sweet corn season to make a great bowl of corn chowder—enjoy this comforting, creamy soup when it’s actually cold outside.

5 min
Prep Time
20 min
Cook Time


  • 1 pound red potatoes, quartered
  • 1 teaspoon sea salt
  • 1 tablespoon Crystal unsalted butter
  • 1 bag frozen roasted corn
  • 1 cup chopped onion
  • 1 teaspoon nutmeg
  • 6-ounce container plain, non-fat Greek yogurt
  • 2 cups Crystal Fat Free Milk
  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon salt
  • Crème faîche, for garnish
  • 1 scallion, finely chopped, for garnish

Products used

  • Fat Free Milk

  • Unsalted Butter


  • Step 1

    Place potatoes and 1 teaspoon salt in a saucepan; cover with water. Bring to a boil; cook 5-6 minutes more or until just fork tender. Remove from heat. Drain.

  • Step 2

    Place 2 cups corn kernels in blender with one container Greek yogurt, blend until smooth.

  • Step 3

    Melt 1 tablespoon butter in large sauce pan or chowder pot. Add chopped onions, salt, and thyme. Sauté until soft, 3-4 minutes.

  • Step 4

    Stir in potatoes, remaining corn, pureed corn, nutmeg, and milk; bring to a boil. Reduce heat; simmer 10-20 minutes, stirring occasionally.

  • Step 5

    When serving, garnish with crème fraîche and scallions.

    Recipe from