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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Corn "chowder"

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions