Corn Chowder
User Reviews
5
Corn Chowder
Description
Corn Chowder features sautéed onion, garlic, bell pepper, jalapeño, and celery cooked until tender, then combined with diced red potatoes, half of the corn, and vegetable broth. After boiling until potatoes soften, a mixture of the remaining corn, salt, and plant-based milk is blended and added back for creaminess. A brief immersion blending at the end thickens the chowder while leaving chunks intact.
The result is a creamy vegetable soup with a balance of sweet corn flavor and mild heat from jalapeño, layered with the texture of tender potatoes and vegetables. The cooking process avoids heavy cream, using plant milk and vegetable broth for a lighter finish.
This chowder suits as a comforting meal on cooler days, served with bread or as a starter. Fresh corn enhances flavor, especially by including the juice scraped from cobs, adding natural sweetness and richness.
Texture and thickness can be adjusted by blending more or less of the soup or skipping the immersion blender to keep it brothy. This lets cooks tailor smoothness and mouthfeel to preference.
Ingredients
- 1 ½ tablespoons vegetable oil
- 1 small yellow onion diced
- 2 large garlic minced, cloves
- 1 small red bell pepper diced
- ½ medium jalapeno pepper seeded and minced
- 3 ribs celery diced
- 1 pound red potato chopped, or russet or Yukon Gold potatoes
- 4 cups corn kernels frozen corn or fresh uncooked corn sliced directly off the cob- about 4 large ears), divided
- 4 cups vegetable broth or equivalent amount of vegetable bouillon and water, rich
- 1 ½ teaspoons salt
- 2 cups plant-based milk unsweetened, plain
- 2 tablespoons green onion for garnish, chopped
- black pepper for garnish, freshly ground
Instructions
- In a large soup pot, heat the vegetable oil over medium high heat.
- Add the onion, garlic, bell pepper, jalapeño, and celery and sauté for 4 to 5 minutes, until the onion becomes translucent and tender.
- Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
- Add the potatoes, 2 cups of the corn kernels, and vegetable broth. Bring to a boil and cook uncovered for about 20 minutes, until the potatoes are tender.
- In a blender, combine the remaining 2 cups of corn kernels, salt, and plantbased milk and blend on high until smooth. Pour the mixture into the pot of soup, bring to a boil, and cook for an additional 5 minutes.
- Remove the pot from the heat. Using an immersion blender, briefly blend some (but not all) of the soup. This will thicken the soup, but visible chunks of the ingredients should remain. (Alternatively, you can use a regular blender to purée half of the soup, and then add it back in.) Be careful not to overpurée, because you want plenty of chunkiness to remain in the soup.
- Garnish each bowl with chopped green onion and freshly ground pepper.
Notes
- Use fresh corn when available, scraping the cob to add natural sweet liquid for more creaminess and flavor.
- Adjust soup texture by blending more or less at the end—blend completely for smooth chowder or skip blending for brothier soup.
- Partial blending thickens the chowder while retaining some chunks for varied texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Calories | 287kcal | 14% |
| Carbohydrates | 50g | 17% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Sodium | 2320mg | 97% |
| Potassium | 780mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 1209IU | 24% |
| Vitamin C | 53mg | 59% |
| Calcium | 180mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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