Dinner / Soup
Corn Chowder
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Chef’s Knife
- Cutting Board
- Large Stock Pot
- Hand blender, Food Processor, or Blender
Ingredients
- 1 cup onion, diced
- 6 cloves garlic, minced
- 1 tablespoon olive oil
- 6 cups low‑sodium vegetable broth
- 24 oz. frozen corn
- 3 cups russet potato, diced
- 1 medium red bell pepper, diced
- 1 teaspoon fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- ⅓ cups heavy cream
- Sea Salt and Freshly Ground Black Pepper to Taste
- 1 cup additional vegetable broth or water, optional if needed
Directions
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Heat pot
Heat a large stockpot or Dutch oven on medium heat.
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Add olive oil and onion
Add olive oil and onion and cook for about 1–2 minutes until onion is translucent.
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Add garlic
Add garlic and cook for another 1–2 minutes. Season with a pinch of salt and pepper.
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Add additional ingredients
Add the corn, potato, and vegetable broth.
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Boil and reduce heat
Bring to a boil over high heat. Reduce the heat and simmer until the potato is soft, 15–20 minutes.
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Blend
Using a hand blender*, blend until smooth.
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Add liquid
Add up to 1 additional cup of broth or water to adjust the thickness if needed.
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Simmer
Add bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until red pepper is tender.
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Stir
Stir in heavy cream.
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Season and taste
Add salt and pepper to taste if needed. Serve hot.
Chef's Note:
*Vegan and lactose-free replace heavy cream with 1 (15oz) can coconut cream.
If you don’t have a hand blender you can use a food processor or blender. When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
Nutrition Info
Per Each Serving
-
Calories
248
-
Fat
8g
-
Saturated Fat
4g
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Protein
6g
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Total Carbs
42g
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Fiber
4g
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Sugar
6g
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Sodium
51mg
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Cholestrol
18mg