Veggie-Laden Corn Chowder Recipe

Name: Veggie-Laden Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons corn oil or 3 tablespoons vegetable oil; 3 medium potatoes, peeled and diced; 1 medium onion, chopped; 3 stalks celery, chopped; 1 small red bell pepper, seeded and chopped; 2 bay leaves, fresh or dried; 1 tablespoon Old Bay Seasoning; salt and pepper, to taste; 3 tablespoons flour; 1 (10 ounce) package frozen corn kernels, defrosted and drained; 1 (15 ounce) can vegetable broth; 1 quart milk; 4 scallions, chopped,for garnish; cracker, for topping

Servings: persons

3 tablespoons corn oil or 3 tablespoons vegetable oil
3 medium potatoes, peeled and diced
1 medium onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 bay leaves, fresh or dried
1 tablespoon Old Bay Seasoning
salt and pepper, to taste
3 tablespoons flour
1 (10 ounce) package frozen corn kernels, defrosted and drained
1 (15 ounce) can vegetable broth
1 quart milk
4 scallions, chopped,for garnish
cracker, for topping

1
Heat a deep pot over medium to medium-high heat.
2
Add oil and potatoes.
3
Cover and cook 5 minutes, stirring frequently.
4
Add onion, celery, red bell pepper, and bay leaves.
5
Season with Old Bay and salt and pepper.
6
Cover and reduce heat a bit; cook a few minutes more, stirring occasionally.
7
Uncover and whisk in flour.
8
Cook a minute more.
9
Add corn, broth, and milk.
10
Bring soup to a boil, reduce heat, and simmer, 7 to 10 minutes, to thicken.
11
Adjust seasonings and serve bowls of chowder with a sprinkle of chopped scallions and crackers.

250

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

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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 14 ingredients. The key ingredients include: 3 tablespoons corn oil or 3 tablespoons vegetable oil, 3 medium potatoes, peeled and diced, 1 medium onion, chopped, 3 stalks celery, chopped, and more.

Yes, Veggie-Laden 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!

Veggie-Laden Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions