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Easy Fresh & Healthy Corn Chowder Soup #Recipe

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.

Corn Chowder_Theresa Huse 2013

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.

peppers_ jalapeno peppers_Theresa Huse 2013

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.

Corn Chowder Soup_ Soup in a bowl_Theresa Huse 2013In 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.

Corn Chowder

Serving Size: 6-8

Corn Chowder

You can cut this recipe in half to make a smaller batch.


  • 1 medium onion peeled, chopped
  • 2 cloves garlic chopped
  • 1 red bell pepper, washed, seeded & sliced or chopped into bite size pieces
  • 1 poblano pepper wash, cut & seeded (optional)
  • 1 sweet jalapeno pepper wash cut & seeded (optional)
  • 4 corn on the cob wash cut corn off * can substitute with canned corn
  • 6-8 white potato s washed & cut, quatered
  • olive oil
  • Chicken Broth or vegetable Broth 32 oz x 2 (if making a full stock pot)
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper (I used more-season to your preference)
  • Dash cayenne pepper


  1. Prep all vegetables on ingredient list
  2. Grab a big stock pot
  3. Add olive oil & saute onions toss in garlic, peppers & saute a few minutes longer
  4. Add in broth
  5. Toss in the rest of vegetables & let cook on a simmer at least 30 minutes (or until corn & potato s are tender occasionally stirring.


Adapted from this Taste of Home Recipe:

Be sure to this post where I share some Holiday Entertaining Tips & be sure to visit the recipe gallery!

Visit these posts for more of our favorite soup recipes:

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What is your favorite fall soup?

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