One-Pot Smoky Corn Chowder Recipe

  • Cook Time

    25 to 30 minutes

  • Serves

    6 to 8

  • Calories


  • Nutrition Facts     estimate only



  • 1 1/4 cups, fairlife® Whole Ultra-Filtered Milk

  • 6 medium ears corn, kernels cut off (about 6 cups), cobs reserved
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, plus more for serving
  • 2 Russet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch cubes
  • 1 medium yellow onion, finely chopped
  • 3/4 teaspoon smoked paprika, plus more for serving
  • 1/4 teaspoon dried thyme
  • Kosher salt
  • 1/4 cup finely chopped chives or parsley
  • Freshly ground black pepper, for serving


  • Step 1

    Cut corn cobs crosswise in half; set aside kernels. In a wide heavy pot or Dutch oven, heat butter and oil over medium-low heat; add potatoes, onion, paprika, thyme and 3/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.

  • Step 2

    Add corn cobs and 4 cups water. Bring to a gentle simmer, reduce heat to low and cook, covered, until potatoes break down, 12 to 15 minutes. Add fairlife ultra-filtered milk and corn kernels. Return liquid to a simmer. Cook, uncovered, until corn kernels are tender, 6 to 10 minutes more.

  • Step 3

    Remove and discard cobs, then season soup with salt and pepper to taste. Ladle soup into bowls. Top with chives, pepper and pinch smoked paprika.

Made with

fairlife® Whole Ultra-Filtered Milk Buy Now Find a Store

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