Go Back
A big pot of hearty corn chowder with a ladle

Easy Breezy Corn Chowder

This easy corn chowder is so delicious! The creaminess comes from adding sour cream at the end, so there is no need to mess around with a roux. That makes it lighter, brighter, and much much simpler to make. It's loaded with fresh corn and zucchini and it hits the spot any time of year.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Dinner
Cuisine American, Vegetarian
Servings 6 servings
Calories 320 kcal


  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 onion, large diced
  • 2 stalks celery, diced
  • 3 carrots, diced or sliced
  • 5 red potatoes, medium
  • 2 cobs corn
  • 1 zucchini, small
  • 3 bay leaves
  • 1-2 litres stock or water
  • 200 grams sour cream, full-fat

Optional Add-Ins

  • Small handful fresh parsley, chopped
  • 3 green onions, sliced
  • 10-15 cherry tomatoes. halved


  • Sweat the onions, carrots, celery in a large pot over medium heat
  • Add the potatoes and zucchini
  • Add the stock or water - just enough to cover the veggies
  • Bring to a boil, then simmer over medium heat for 8-10 minutes or until the potatoes are nearly tender
  • Add the corn and simmer for another 3-5 minutes
  • Remove from heat
  • Stir in the sour cream and optional add-ins
  • Add cracked black pepper to taste, and adjust the salt if needed


  • If you are making this in a season when fresh corn on the cob isn't available, use frozen corn. Try to avoid canned corn as it has extra sugar added to it.
  • Nutrition

    Calories: 320kcalCarbohydrates: 46.6gProtein: 6.6gFat: 13.4gSaturated Fat: 7.1gCholesterol: 25mgSodium: 479mgPotassium: 996mgFiber: 6.5gSugar: 7gCalcium: 77mgIron: 1mg
    Tried this recipe?Let us know how it was!