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Creamy Kosher Corn Chowder with Fresh Herbs - American recipe
There's something deeply satisfying about a bowl of corn chowder on a cool evening. This kosher version captures all the comfort of the classic without any dairy complications. I've been making this recipe for years, tweaking it each time until I got the balance just right. The key to great corn chowder isn't just the corn itself, but how you build the base. I start by sautéing onions and celery until they're soft and fragrant, then add potatoes that'll break down slightly to create natural thickening. Instead of heavy cream, I use a combination of vegetable broth and coconut milk. It sounds unusual, but the coconut milk adds richness without overwhelming the corn flavor. Fresh herbs make all the difference here. I like a mix of chives, parsley, and just a touch of thyme. The herbs go in at the very end so they stay bright and fresh. If you can get corn on the cob, scrape the kernels yourself and simmer the cobs in your broth for extra corn flavor. Frozen corn works fine too, just don't overcook it. This chowder is perfect for Shabbat lunch or a weeknight dinner. I serve it with crusty bread or crackers, and it pairs beautifully with a simple green salad. The recipe makes enough for leftovers, which actually taste even better the next day once all the flavors have had time to meld together.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1½ pounds Yukon Gold potatoes peeled and cubed
  • 4 cups vegetable broth kosher certified
  • 4 cups fresh or frozen corn kernels about 6 ears if using fresh
  • 1 can full-fat coconut milk 13.5 oz can
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon paprika
  • 2 tablespoons fresh chives chopped
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon fresh thyme leaves

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and celery, cooking for 5-6 minutes until softened and fragrant.
  2. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
  3. Add cubed potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 12-15 minutes until potatoes are tender.
  4. Add corn kernels and cook for 3-4 minutes. If using fresh corn, add any corn cob pieces you may have saved to the pot for extra flavor.
  5. Remove corn cobs if using. Using an immersion blender, partially blend the soup, leaving about half the vegetables chunky for texture. Alternatively, remove 2 cups of soup, blend until smooth, then stir back in.
  6. Stir in coconut milk, salt, pepper, and paprika. Simmer for 2-3 minutes more to heat through and blend flavors.
  7. Taste and adjust seasoning as needed. Remove from heat and stir in fresh chives, parsley, and thyme just before serving.
  8. Ladle into bowls and serve hot with additional fresh herbs sprinkled on top if desired.

Notes

For deeper corn flavor, cut kernels from cobs and simmer the cobs in your broth for 10 minutes before adding other ingredients. Remove cobs before blending. Soup will keep refrigerated for 3 days and can be frozen for up to 3 months. Add fresh herbs only when reheating to serve.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 0mg
Sodium 650mg 28%
Dietary Fiber 5g 18%
Total Sugars 12g
Protein 8g 16%
*Percent Daily Values are based on a 2,000 calorie diet.