Vegetarian Classic Corn Chowder

Total time1 hr

Prep time20 min

Cook time40 min

Sweet corn and tender Yukon Gold potatoes simmer together in a thickened, savory broth built on softened onion, celery, and garlic, with smoked paprika and fresh thyme adding warmth and depth to every spoonful. The chowder base gets its body from a simple flour-thickened broth, so it turns silky and rich without feeling heavy. A finishing swirl of cream and a scatter of fresh chives on top give it that classic, comforting chowder finish. This is the kind of bowl that feels like a hug on a chilly night — cozy, golden, and packed with texture from the corn and potatoes in every bite. It's a genuinely solid pick for a vegetarian dinner rotation, easy to make ahead, and just as good reheated the next day.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 lb yukon gold potatoes, cut into ½-inch cubes
4 cups fresh or frozen corn kernels (from about 5 ears if fresh)
1 tsp fresh thyme leaves
1 tsp smoked paprika
1 cup heavy cream
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Cook the bacon pieces in a large Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the rendered fat in the pot.
2
Add the butter to the pot with the bacon fat and melt over medium heat. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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