Corn Chowder

DSC_3378 copyThis is one of my family’s favorite dishes; rich, creamy, comforting. It’s good to pair with bean or vegetarian dishes. It’s fairly easy to assemble and make, and good for those chillier days.


  • 1 Tablespoon olive oil
  • 1 small onion, chopped (I prefer the purple onion both for flavor and color)
  • 2 garlic cloves, minced
  • 1 bell pepper, seeded and diced (I like to use one half orange pepper and one half yellow pepper- the two peppers offer a subtle blend of flavor and a nice crunch to the chowder)
  • 3 cups of corn kernels (frozen is fine, but fresh is better [you can also just use 2 cups of corn if you prefer])
  • 8 red or gold potatoes, scrubbed and diced (I like the red best)
  • 2 cups vegetable broth
  • 1 quart milk
  • 1 Teaspoon dried oregano (you can interchange this with thyme if you prefer, either 2 TSP fresh or 1 TSP dried)
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 1/2 cup cheese (I used 3/4 cup medium cheddar and 3/4 cup Gloucester) [cheese optional]


  1. Heat the olive oil over medium-low heat in a large pot and sauté the onion until tender
  2. Add 1 of the minced garlic cloves and the pepper and cook, stirring, for 5 minutes until the pepper has softened slightly
  3. Add the remaining garlic, corn, potatoes, broth, milk, herb, salt, and pepper
  4. Bring to a simmer, reduce heat to low, cover and simmer for about 30 minutes, or until the potatoes are tender, stirring from time to time
  5. Puree 2-3 cups soup in a blender (or use an immersion blender) and stir back into the pot
  6. Taste and adjust seasoning
  7. If you’re using cheese, add it and stir until it melts, and serve

One thought on “Corn Chowder

  1. Jenna, this was even better than I hoped it would be! I only changed the portions of a couple ingredients:
    3 cups of vegetable broth
    2 cups heavy cream + 2 cups milk

    Also, I had about 6 petite gold potatoes that needed to be eaten, so I used those and 4 reds. Loved the colors in this too!!


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