Vegetable And Corn Chowder Recipe

Name: Vegetable And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 red onion, diced; 1 red bell pepper, seeded and diced; 3 garlic cloves, crushed; 1 large potato, diced; 2 tablespoons all-purpose flour; 2 1/2 cups milk (whole milk); 1 1/4 cups vegetable broth; 1 3/4 ounces broccoli florets; 3 cups canned corn, drained weight; 3/4 cup colby cheese, grated; salt and pepper; 1 tablespoon chopped fresh cilantro, to garnish

Servings: persons

1 tablespoon vegetable oil
1 red onion, diced
1 red bell pepper, seeded and diced
3 garlic cloves, crushed
1 large potato, diced
2 tablespoons all-purpose flour
2 1/2 cups milk (whole milk)
1 1/4 cups vegetable broth
1 3/4 ounces broccoli florets
3 cups canned corn, drained weight
3/4 cup colby cheese, grated
salt and pepper
1 tablespoon chopped fresh cilantro, to garnish

1
Heat the oil in a large pan.
2
Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
3
Stir in flour and cook, stirring, for 30 seconds.
4
Gradually stir in the milk and bouillon.
5
Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
6
Add 1/2 cup of the cheese and stir until it melts.
7
Season, then ladle the chowder into warm serving bowls.
8
Garnish with the remaining cheese and the chopped fresh cilantro and serve.

552

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 red onion, diced, 1 red bell pepper, seeded and diced, 3 garlic cloves, crushed, and more.

Yes, Vegetable And 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!

Vegetable And Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions