Corn Chowder Recipe Recipe

Name: Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeno 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

Servings: persons

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 jalapeno 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

1
In stockpot saute the onions, bell peppers, carrots, and jalapenos in the olive oil over medium heat until the onions are translucent, about 7 minutes.
2
Add rosemary, thyme, black pepper, and salt; saute 1 minute more.
3
Add the broth, corn, potatoes, bay leaf, and cayenne.
4
Cover and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender.
5
Uncover and simmer 10 minutes more to let the liquid reduce a bit.
6
Remove 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.
7
Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes.
8
Let sit for at least 10 minutes and serve.
9
Tastes even better the next day.

317

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 17 ingredients. The key ingredients include: 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, and more.

Yes, Corn Chowder Recipe 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 Recipe

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