5 from 231 votes
Corn Chowder
Corn Chowder blends diced potatoes, bell pepper, jalapeño, celery, and fresh or frozen corn cooked in vegetable broth with plant-based milk to create a creamy, hearty soup. Partial blending adds smoothness while preserving some chunky vegetable texture. It offers a warm, mildly spicy taste, suitable for comforting meals.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
- 6 servings
Calories:
287 kcal
Course:
Soup
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 - 6 servings
Amount Per Serving
Calories 287
% 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.