Healthy Corn Chowder (With Butter Beans & Greek Yogurt)

This healthy corn chowder is creamy, hearty, and packed with fresh corn, butter beans, and Greek yogurt instead of heavy cream.

For more creamy vegetarian soups, try our red lentil soup, cauliflower soup, or sweet potato chickpea soup.

Close-up of creamy corn chowder with butter beans, potatoes, and sweet corn.

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Why you’ll love this vegetarian corn chowder!

Most corn chowder recipes rely on butter, bacon, and heavy cream for richness. Louise and I wanted to see if we could get the same creamy, comforting texture using ingredients we’d happily cook with every week. ♥️🌽 The answer turned out to be Greek yogurt and butter beans—and after plenty of testing, we wouldn’t make it any other way.

Here’s why it works. We blend part of the soup with butter beans and Greek yogurt, creating a silky, velvety base that rivals any cream-based chowder. The yogurt adds richness, protein, and a gentle tang that balances the sweetness of the corn. Even better, it blends in smoothly and reheats beautifully, so you get all the creaminess without worrying about it splitting.

The result is a creamy vegetarian corn chowder that’s hearty enough for dinner, naturally higher in protein and lower in saturated fat than most classic versions, yet every bit as comforting. 🥣 Finish each bowl with plenty of lemon, spring onions, and a few chopped sun-dried tomatoes if you like—they add little savory bursts that make every spoonful even better. 🍋

P.S. Looking for more corn recipes? Try our Mediterranean corn fritters, black bean corn salad, or street corn salad bowl.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Fresh corn: Fresh corn gives this chowder its sweetest flavor and best texture. Frozen corn works well year-round, and canned corn is a convenient backup (drain it well).
Extra virgin olive oil: We use olive oil instead of butter for a lighter, Mediterranean-inspired base. Butter is a good substitute if you prefer a more traditional chowder.
Butter beans: They make the soup naturally creamy and satisfying. Cannellini beans, great northern beans, or navy beans are all good substitutes.
Yukon Gold potatoes: Their buttery texture helps thicken the chowder. Red potatoes work too, while russet potatoes create a softer, creamier consistency.
Yellow onion, carrot, and celery: This classic trio builds a flavorful base. White onion, shallots, or leeks can replace the onion if preferred.
Garlic: Adds savory depth. If you’re sensitive to garlic, simply leave it out or use the green parts of scallions or a drizzle of garlic-infused olive oil instead.
Greek yogurt: Plain whole-milk Greek yogurt makes this Greek yogurt corn chowder rich and creamy. Low-fat Greek yogurt or Skyr are excellent higher-protein alternatives.
Smoked paprika: Adds a subtle smoky flavor that replaces traditional bacon. Sweet paprika plus a pinch of chipotle powder also works.
Lemon juice: Brightens the soup and balances the sweet corn. Fresh lime juice or a splash of apple cider vinegar are great substitutes.
Garnishes: Green onions, sun-dried tomatoes, or your favorite cheese all add extra flavor. Chives, crispy roasted corn, or fresh jalapeños are delicious in this one pot corn chowder.

Bowl of vegetarian corn chowder with butter beans, corn, and green onions.

How to Make A Healthy Corn Chowder

Step 1: Make the corn broth

Stand each ear of corn upright in a large bowl and slice downward with a sharp knife to remove the kernels. If your corn releases any corn milk, scrape the cobs with the back of the knife and add it to the bowl along with the kernels.

Snap each stripped cob in half with your hands, then add them to a large soup pot with the vegetable broth. Bring to a boil, reduce to a gentle simmer, and cook for 10 minutes while you prepare the vegetables.

Remove and discard the cobs before moving on. This quick broth gives your homemade corn chowder an extra layer of sweet corn flavor.

Step 1 Fresh corn kernels sliced from cobs into a large bowl.

Step 2: Build the flavor base

Heat the olive oil in a large pot or Dutch oven over medium heat.

Add chopped onion, carrots, and celery and cook for about 5 minutes, stirring occasionally, until softened but not browned.

Stir in the grated garlic, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds, just until fragrant.

Step 2 Onion, carrots, celery, and spices cooking in olive oil.

Step 3: Simmer the chowder

Add the peeled and diced potatoes, the reserved corn kernels, 1 can of drained and rinsed butter beans, the salt, and black pepper.

Pour in the corn broth, bring to a gentle simmer, and cook for 15 minutes, or until the potatoes are fork tender.

Step 3 Potatoes, butter beans, corn, and broth simmering in a large pot.

Step 4: Blend until creamy

Transfer about 2 cups of the soup to a blender.

Add the Greek yogurt and the remaining can of drained and rinsed butter beans, then blend until completely smooth.

Pour the blended mixture back into the pot and stir until fully combined. If the soup has cooled too much, warm it gently over low heat, but don’t let it boil.

This simple technique creates a rich, velvety creamy corn chowder without heavy cream and keeps the yogurt smooth instead of splitting.

Step 4 Greek yogurt and butter beans blended with cooked corn chowder.

Step 5: Garnish and serve

Ladle the chowder into bowls and top with sliced green onions, finely chopped sun-dried tomatoes, and freshly cracked black pepper.

Finish each bowl with a generous squeeze of fresh lemon juice. It brightens the soup, balances the sweetness of the corn, and ties all the flavors together. If you like, add a little crumbled feta, shredded cheddar, or grated Parmesan. The cheese is optional—the lemon isn’t. 🍋

Step 5 Corn chowder garnished with green onions, sun-dried tomatoes, and lemon juice.

Tips

Make cutting corn easier: Place an upside-down ramekin in a large bowl and stand the corn on top. This gives you extra height so you can slice straight down without the knife hitting the bowl.
Use the freshest corn you can: Sweet, in-season corn gives the chowder its best flavor. If fresh isn’t available, frozen corn is a better choice than canned.
Make the quick corn broth: Simmering the stripped cobs in the broth for just 10 minutes adds another layer of sweet corn flavor with almost no extra work.
Scrape the cobs if they release corn milk: Some ears have more than others. If you get any, add it to the soup. If not, don’t worry—the chowder will still be delicious.
Don’t skip the butter beans: Blending them with the Greek yogurt creates an incredibly creamy texture without heavy cream while making the chowder more filling.
Adjust the consistency to your liking: Start with 5 cups of broth for a thick, hearty chowder. Add a little more broth or water if you prefer a thinner soup or when reheating leftovers.
Char a little corn for serving: Reserve 4 to 5 tablespoons of the corn kernels and sauté them with a little olive oil and a pinch of smoked paprika until lightly charred. Sprinkle them over each bowl for a smoky-sweet flavor and a delicious texture contrast.
Don’t skip the lemon: A generous squeeze of fresh lemon juice just before serving brightens the soup and perfectly balances the sweetness of the corn.
The leftovers are excellent: This chowder reheats beautifully the next day. Warm it gently on the stovetop or in the microwave, adding a splash of broth if it has thickened in the fridge.

Frequently Asked Questions

How to store this Corn Chowder?

Let the chowder cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. Avoid bringing it to a boil to keep the Greek yogurt smooth.

Can I freeze corn chowder?

Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring well before serving.

Can I use frozen or canned corn?

Absolutely. Fresh corn gives the sweetest flavor, but frozen corn is an excellent substitute. Canned corn also works in a pinch—just drain it well before adding it to the soup.

Can I make this easy corn chowder recipe ahead of time?

Yes. In fact, many people think it tastes even better the next day as the flavors have more time to develop. Reheat gently and add a squeeze of fresh lemon juice before serving to brighten the flavors.

What can I serve with corn chowder?

Crusty bread, garlic bread, a green salad, or a simple tomato salad all pair well with this soup. For extra protein, top each bowl with shredded rotisserie chicken or sautéed shrimp.

Can I make this corn chowder with potatoes dairy-free?

Yes. Replace the Greek yogurt with an unsweetened plain plant-based yogurt that holds up well to heat. The soup will still be creamy, although it won’t have quite the same tangy flavor or protein content.