My favorite combination of words to describe a recipe: quick, easy, healthy (and not necessarily in that order). This healthy corn chowder recipe delivers on all of those, plus another descriptor: perfect for spring and summer. I asked you all on TikTok and Instagram for help naming this deliciously simple recipe and honestly your names were kinda genius: Thyme For Corn Chowder, Golden Chowder, Spring Fling Chowder.
But the most people by far voted to keep it simple and say what it is and I get it, because what it is is SO delish. Bright, zesty lemon, herby thyme, all layered on a sweet corn base, all coming together in one pot and less than 15 minutes mostly from ingredients you likely have in your freezer. Hence, the name: 15-Minute Lemon Thyme Corn Chowder.
Why I love this healthy corn chowder recipe
You won’t believe how good this soup is with so few simple ingredients. The flavor alone is enough reason to make this recipe, but there’s plenty of reasons I love it. It’s dairy free, protein-packed, made in one pot, and literally takes just 15 minutes to make. Back to the ingredients…
It calls for just three veggies: corn (obviously), a yellow onion, and cauliflower, and the corn and cauli’ can be fresh or frozen. Besides the veggies, which make up the bulk of the healthy corn chowder recipe, there are just a few more ingredients: hemp hearts (which are in there for added protein, so if you don’t have them, don’t sweat it!), fresh thyme and the zest and juice of a lemon for amazing springy flavor, veggie broth, salt, and avocado or olive oil. That’s it! See? You easily could have many of these in your pantry—another reason it’s so easy to make.
Blend and garnish
This healthy corn chowder recipe is super easy to make, requires justtt enough blending to combine it all together. Once you’ve heated the veggies, you’ll add veggie broth to half the cauliflower and onion (scroll down for the full recipe) and scrape up any brown bits. When the broth simmers, add the mixture to a blender with half the corn, and the hemp, thyme, and lemon juice + zest.
Blend until very smooth, then pulse in all of the remaining cauliflower and most of the remaining corn, leaving some corn out to top. You want a chunky, chowder-like texture, so only pulse a few times! Divide into two bowls, and garnish with remaining corn, some thyme, and black pepper. Serves two (about to be very happy) people!
Want another corn recipe?
Odds are you’re going to make this healthy corn chowder recipe and think to yourself “wow, corn is totally underrated.” For that inevitable moment, I have another easy, plant-based corn recipe: 10-Minute Chickpea Corn Elote Bowl. Besides being 100% plant-based, it’s gluten-free, packed with protein, and so, so easy to make. It gets a lot of its delicious, fresh flavor from a blend of spices, which is a big reason it only takes 10 minutes to make.
Watch it being made!
Enjoy, and tag me if you make it on Instagram (@lizmoody)—I can’t wait to see!Print
- 2.5 cups corn kernels, fresh or frozen
- 1 yellow onion, chopped
- 3 cups cauliflower florets, fresh or frozen
- 2 tablespoons hulled hemp hearts (just omit if you don’t have them)
- 2 tablespoons fresh thyme leaves
- Zest and juice of 1 lemon
- 1.5 cups veggie broth
- Fine-grain sea salt
- Avocado or olive oil
- In a medium pot, cook corn with a sprinkle of salt and a drizzle of olive oil until fragrant and warmed through (or cooked through, if you’re using fresh corn), about 5 minutes.
- Transfer to a plate. Add another drizzle of oil to the pot and then add the onions and cauliflower and cook until brown, about 10 minutes. Transfer half of the onion-cauliflower mixture to another plate.
- Add the broth to what’s left in the pot and scrape up any brown bits. When the broth simmers, add the mixture to a blender with half the corn, and the hemp, thyme, and lemon juice and zest.
- Blend until very smooth, then pulse in all of the remaining cauliflower and most of the remaining corn, leaving some corn out to top. You want a chunky, chowder-like texture, so only pulse a few times!
- Divide into 2 bowls, and garnish with remaining corn, some thyme, and black pepper. Serves 2!