Creamy Corn Chowder

  • Prep Time

    45-50 minutes

  • Serves

    10 to 12

  • Calories


  • Nutrition Facts     estimate only



  • 2 cups fairlife® ultra-filtered milk
  • 2 tablespoons canola or vegetable oil
  • 1 yellow onion, diced
  • 1 celery stalk, diced
  • 1 medium carrot, peeled and diced
  • 2.5 teaspoons kosher salt, divided
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon ground cumin
  • 3/4 teaspoon fresh ground black pepper
  • 3/4 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour
  • 4 medium garlic cloves, minced
  • 2 medium (or 3 small) Yukon Gold potatoes, cubed small
  • 4 cups low-sodium chicken or vegetable broth, divided
  • 5 cups fresh or frozen sweet corn kernels
  • Chopped fresh chives and/or jalapeno, for garnish


  • Step 1

    Warm the oil in a wide heavy stock pot or Dutch oven over medium heat. Add the diced onion, celery, carrot and 1 teaspoon kosher salt (reserve remaining). Let cook, stirring often, until softened (about 5 minutes).

  • Step 2

    Then add all of the dried seasonings and flour. Cook and stir for about 2 minutes until all of the flour has fully incorporated.

  • Step 3

    Next, add the minced garlic, diced potatoes, and chicken or vegetable broth. Use a whisk or flat-edge spoon to scrape-up any brown bits from the bottom of the pot. Bring to a boil over medium-high heat.

  • Step 4

    Once boiling, immediately reduce heat to low, cover, and let simmer for 10-15 minutes or until the potatoes are fork tender.

  • Step 5

    Lastly, add the corn kernels (directly from freezer if not using fresh), fairlife® ultra-filtered milk, and remaining 1.5 teaspoons kosher salt. Warm through over low heat (about 5 minutes).

  • Step 6

    Transfer 3 cups of the soup mixture (roughly even amounts broth and vegetables) to a blender and purée until smooth.

  • Step 7

    Return the puréed soup to the pot and stir to combine. Let the soup simmer over low heat for another 10 minutes until it thickens slightly.

  • Step 8

    Serve with a sprinkling of fresh chives and/or chopped jalapeno.

    freezer instructions: let finished chowder cool off-heat for 20-30 minutes, then store in an airtight container in the freezer for 2-3 weeks. Re-heat by letting sit at room temperature for 1-2 hours, then transfer to a pot and warm over medium-low heat.

    *"lactose free" recipe was developed using products either labeled as "lactose-free" or likely to be lactose free based on information provided in publicly accessible databases. Nevertheless, we cannot guarantee that recipe ingredients are lactose free. We recommend reading all product labels thoroughly and checking with the food’s manufacturer for lactose content if the product is not labeled as “lactose free.”

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