I love a good corn chowder, but not every recipe for it needs to be super thick. I found a lovely recipe & adapted the recipe to create a new freshly made soup that turned out yummy, yet a bit lighter than the traditional corn chowder. It’s the kind of soup that on a cool fall or winter day or night is perfect. It’s filling but, if you like you can serve it with biscuits or keep it light with a salad.
The Mr. brought home some of the most delicious peppers. Pobalnos, jalapenos, yellow peppers & red peppers. Since they were locally grown & fresh no better time than use use one or two in the soup. But, if you don’t have them in your area or prefer not to have them you can just omit using them.
I love making big batches of soup on fall days for an easy weeknight dinner. What’s not to love about left overs for lunch the next day? It doesn’t last long when I make a pot.
In this corn chowder I used fresh garlic, onion, red bell pepper, one pobalno pepper & one sweet jalapeno. I took four fresh corn on the cobs peeled, cleaned & then cut the corn off the cob for the soup. I washed & cut about 8 small & medium sized white potatoes for the soup. I used chicken stock but, you can easily make this 100% vegetarian by using vegetable broth. Full Recipe below.
I hope you enjoy making this soup or the original recipe too, which is more of a traditional corn chowder.
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What is your favorite fall soup?