Corn Chowder

Ingredients (17)

  • 1 tablespoon olive oil
  • 1 medium-size onion, cut into 1/4-inch dice
  • 1 large red bell pepper, finely chopped (about 1 1/2 cups)
  • 1 cup carrots, peeled and cut into 1/2-inch dice
  • 2 jalapeño peppers, seeded and thinly sliced (use just one if you like less heat)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • A few dashes fresh black pepper
  • 1 teaspoon salt
  • 3 cups vegetable broth or water
  • 3 cups fresh corn (from about 5 ears of corn)
  • 2 medium-size russet potatoes, peeled and sliced into 1/2-inch chunks
  • 1 bay leaf
  • Pinch cayenne
  • Juice of 1 lime
  • 1/4 cup plain soy milk
  • 1 tablespoon maple syrup
Try Amazon Fresh
Nutritional Information
  • Calories200
  • Fat3.8g
  • Saturated fat0.64g
  • Trans fat0.01g
  • Carbs40.6g
  • Fiber5.24g
  • Sugar11.55g
  • Protein5.52g
  • Cholesterol
  • Sodium443.2mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Corn Chowder

Fresh, sweet corn, especially in the summer when it’s in season, has such a pure taste I sometimes like to just eat it raw. Potatoes give this soup a creamy, hearty body and the jalapeños give it just a little kick. We recommend making our corn fritter recipe for dipping.

Get The Cookbook


  1. 1In stockpot sauté the onions, bell peppers, carrots, and jalapeños in the olive oil over medium heat until the onions are translucent, about 7 minutes.
  2. 2Add rosemary, thyme, black pepper, and salt; sauté 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit.
  3. 3Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing till smooth and adding back to soup.
  4. 4Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes.
  5. 5Let sit for at least 10 minutes and serve. Tastes even better the next day.
Load Comments

Recommended from Chowhound

How to Eat So Well While Backpacking, It's Like You're Glamping
How To

How to Eat So Well While Backpacking, It's Like You're Glamping

by Amy Sowder | You're more hardcore than those sissy campers who require all the regular luxuries and a vehicle within...

Red, White, and Blue Pop Rock Recipes to Celebrate 4th of July with a Bang
Food News

Red, White, and Blue Pop Rock Recipes to Celebrate 4th of July with a Bang

by Joey Skladany | Aside from grilled foods and refreshing summer cocktails (because #obviously), fireworks are inarguably...

Sip These Poolside Martinis this Summer

Sip These Poolside Martinis this Summer

by Amy Sowder | I like to have a martini/ Two at the very most/After three I'm under the table/ After four, I'm under...