Corn Chowder

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Corn Chowder – This amazing corn chowder soup is loaded with vegetables – onion, celery, carrot, red pepper, Yukon Gold potatoes, poblano pepper, and of course sweet corn. 

corn chowder soup served with biscuits

First of all, thanks to everyone for your well wishes on our new baby! If you missed the announcement, you can catch up on our little pea here. We are all doing well and are smitten by our little baby boy.

Market Fresh Corn Chowder

Utah’s farmer’s markets are still going strong. We went to the market over the weekend and picked up a bunch of fresh produce to make a few meals. We used our fresh sweet corn to make a big pot of Corn Chowder. It is the perfect recipe to transition into fall.

how to make corn chowder with fresh corn

Corn Chowder Tip

We were able to use fresh summer produce to make a comforting corn chowder soup. The soup was loaded with vegetables-onion, celery, carrot, red pepper, Yukon Gold potatoes, poblano pepper, and of course sweet corn. We removed the corn kernels from the fresh ears of sweet corn but didn’t discard the empty cobs.

  • Tip: We placed the cobs in the pot with the rest of the vegetables and let the soup simmer away. The cobs added a little extra flavor!

If you can’t find fresh sweet corn, you can use frozen corn or canned corn. The chowder will still be tasty:)

corn chowder soup served in bowl

Chowder and Biscuits

This vegetarian corn chowder is creamy, thick, and filling. We made homemade buttermilk biscuits to go with the chowder. They were the perfect addition to this comforting and delicious meal. Josh topped his bowl off with shredded cheddar cheese, which made the corn chowder even more creamy and rich. If you are looking for a hearty fall meal, give this easy corn chowder soup a try.

easy corn chowder soup loaded with veggies

Corn Chowder

You will love a bowl of this comforting corn chowder!

5 from 2 votes
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Cuisine
American
Servings
6

Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 celery ribs, chopped
  • 1 large carrot, chopped
  • 1 red pepper, seeds removed and diced
  • 3 tablespoons minced poblano pepper
  • 2 Yukon Gold potatoes, washed and diced
  • 2 cups vegetable broth
  • 3 ears sweet corn, kernels removed-save the empty cobs to put back in the pot (or 2 cups frozen or canned corn)
  • 1/3 cup all-purpose flour
  • 3 1/2 cups skim milk
  • 1/2 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • Shredded cheddar cheese, for serving, optional

Instructions

  1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the celery, carrot, red pepper, poblano pepper, and potatoes. Add the vegetable broth and empty cobs of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.
  2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes on the stove.
  3. Remove empty cobs of corn, if using, and ladle the soup into bowls. Garnish with cheddar cheese, if desired.
Nutrition Facts
Corn Chowder
Amount Per Serving
Calories 213 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g15%
Cholesterol 13mg4%
Sodium 427mg18%
Potassium 692mg20%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 13g14%
Protein 9g18%
Vitamin A 2979IU60%
Vitamin C 42mg51%
Calcium 191mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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