Corn "chowder" Recipe

Name: Corn "chowder"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped; 1 celery rib, chopped; 1 large yukon gold potato, peeled and diced; 3 cups frozen corn, kernals; 12 small yellow bell pepper, seeded and chopped; 4 cups vegetable stock; salt and pepper; 1 large tomatoes, seeded and chopped; 1 tablespoon snipped chives

Servings: persons

1 tablespoon olive oil
1 small yellow onion, chopped
1 celery rib, chopped
1 large yukon gold potato, peeled and diced
3 cups frozen corn, kernals
12 small yellow bell pepper, seeded and chopped
4 cups vegetable stock
salt and pepper
1 large tomatoes, seeded and chopped
1 tablespoon snipped chives

1
Heat the oil in a large skillet over medium heat.
2
Add onion and celery, cover, and cook until softened, about 5 minutes.
3
Transfer the cooked vegetables to a 4 to 6 quart slow cooker.
4
Add the potato, corn, bell pepper, and stock; season with salt and pepper, cover and cook on low for 6 hours.
5
Ladle 2 cups of the soup solids into a food processor or blender and process until smooth.
6
Stir the puree back into the chowder and taste for salt and pepper.
7
To serve, ladle the soup into bowls and garnish with the chopped tomatos and chives (or other fresh herbs).

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 small yellow onion, chopped, 1 celery rib, chopped, 1 large yukon gold potato, peeled and diced, and more.

Yes, Corn "chowder" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn "chowder"

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