Fresh rosemary and nutmeg are perfect complements to the sweet corn and hearty vegetables in this soup. This chowder is especially good when made with fresh corn.
Corn Chowder
- Total Time: 50 mins
- Yield: 6 to 8 (makes about 10 cups) 1x
Ingredients
Scale
- 1 medium yellow or white onion, chopped (about 2 cups)
- 5 cups water
- 1½ pounds white potatoes, peeled and chopped (about 4½ cups)
- 2½ cups corn kernels
- 2 medium carrots, sliced (about 1½ cups)
- 3 ribs celery, sliced or chopped (about 1 cup)
- 1 tablespoon dried Italian herb seasoning
- 1½ teaspoons granulated garlic
- 1 teaspoon ground nutmeg
- 1 teaspoon finely chopped fresh rosemary
Instructions
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water starts to sputter, add the onion and cook while stirring for 3 to 5 minutes, adding a little water as needed.
- Add the water, potatoes, corn, carrots, celery, Italian seasoning, granulated garlic, nutmeg, and rosemary, and bring to a boil.
- Reduce heat to medium-low, cover, and cook for 15 to 20 minutes, or until the carrots and potatoes are tender.
- To create a creamy soup base, blend the soup with an immersion blender to your desired consistency. (If you don’t have an immersion blender, carefully ladle about 3 cups of the soup into a blender and blend briefly before stirring it back into the pot.)
- Prep Time: 20 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1.25 cups
- Calories: 125
- Sugar: 5.0g
- Sodium: 46mg
- Fat: 0.7g
- Saturated Fat: 0.2g
- Carbohydrates: 29.5g
- Fiber: 4.8g
- Protein: 4.0g
- Cholesterol: 0
This was amazing. I had some carrot juice and veggie broth I had to use up, so I used them as part of my liquid. I used vanilla almond milk, and instead of rosemary and nutmeg, I used cinnamon and cumin. I also substituted cauliflower for the potatoes to make it healthier. So good...thanks.
Vanilla? Potatoes aren't unhealthy unless they're doused in grease, butter and sour cream.
Way to go Sandi! I often tweak recipes, too, wanting to make them more my taste. Fresh vegetable juices (I like celery) make great soup bases!
I made this soup over the weekend...AWESOME! Thanks for sharing all these great dishes.
This was delicious! 🙂
Cathy, this was so delicious and hearty! I didn't have celery so I subbed frozen peas instead and It turned out just wonderfully!
Cathy, what type of bean do you think would work best in this soup? I would like to add some protein for the kids.
Any kind would work; maybe a navy bean or cannellini bean. 🙂 Lentils would be good too.
my favorite soup is chinese sweet corn soup -- a healthier, tastier and easier version of corn chowder. instead of diluting the corn flavor with milk, it is all corn -- corn makes it's own milk, either by grating fresh off the cob or pureeing frozen or canned. then you can add vegetable broth and whole corn, plus any other add-ins (i add white pepper, water chestnuts and ginger), plus a thickener such as cornstarch or arrowroot. yum...
Great, thanks for the comment! 😉
Thank you for this wonderful recipe! We really enjoyed it. Can you tell me if it is possible to cook this soup in a crockpot, and if so, how would I need to adjust the recipe?
Hi Kim, Thank you! I don't use a crock pot so not really sure how long it would take, but I'm sure it can be done. Maybe google "cooking soup in crock pots" and see what others have done. 🙂
How many cups of corn is 2 10 oz bags? I have a huge bag of corn from Costco in the frezzer. Making this tonight. Thank you for the great receipes.
About 2.5 cups. 🙂
I have a sweet corn chowder recipe i'm sure was from you, this recipe has some changes that i like, and it makes more soup! I use a potato masher to 'blend' soups as well as an immersion blender, depending on my mood 🙂 Love this!
Cathy, you have a talent for creating recipes that conjure up long-repressed memories of my childhood. The nutmeg-rosemary combination made the house smell like my Irish grandmother's - such a fond recollection. The soup was so satisfying- the herb/spice combination spot on. Another recipe of yours that requires absolutely no seasoning adjustment. I reserved 3/4 cup of corn to add after I used the immersion blender because I like that texture. Next time I make this, which will be soon, I will experiment with adding 1/2 of finely-sliced celery after its blended so it looks even more like Nana's. Thank you again for another great recipe.
Thanks so much, Jan! 🙂 Your comments are great; please consider leaving a brief review on my Amazon book page. 🙂 Thanks! Cathy
Cathy, I just posted a review of your cookbook on Amazon. Also, I just tried three more of your recipes. All excellent. Expect more positive reviews coming soon on this site. Thank you. You are improving the quality of my life.
Thank you so much, Jan! 😉
Am in love with Your beefless stew. Can not wait to try this. Fabulous, yummy way of eating. Totally compliant with Whole Food Plant Based eating. Never feel deprived, hungry or like I’m missing animal protein. thank you.
Thanks Mary Ashley! 😉
I made your Corn Chowder recipe last evening. It was easy to prepare and delicious. Definitely a choice recipe especially with fresh corn on the cob. I chose to use vegan broth in place of water and added chopped swiss chard to my bowl for added flavor. I will surely be making this again soon!
Thanks Sherry! 😉