I really love a good soup. A good soup is one that I can throw together in under 10 minutes and let bubble on the stove for as long as I please. A good soup will fill me up for the whole day. A good soup is healthy and makes me feel good all day. This corn chowder is definitely a good soup.

Instead of loading the chowder up with cream and flour and other heavy chowder staples, I used fingerling potatoes to give the chowder its rich creaminess. I also added some slow-cooking polenta to thicken it up and add another layer of corn-y-ness. Some stock, frozen corn, lemon, crushed red pepper and a little bit of cream finish up this super simple chowder.

I topped it all off with cheese, herbs and dollop of plain yogurt for one of the best soups I’ve made in awhile. I could probably eat this every day and be a happy woman. Next time, I might add some crumbled bacon or sausage, or maybe even a poached or fried egg to top it off. It’s a simple, affordable and delicious lunch or weeknight dinner. In fact, I wish I had some in my lunchbox right now, but I suppose I’ll settle for Turkey & Pumpkin Lasagna.

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