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.
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.
Corn Chowder
Ingredients
- 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
Instructions
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Prep all vegetables on ingredient list
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Grab a big stock pot
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Add olive oil & saute onions toss in garlic, peppers & saute a few minutes longer
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Add in broth
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Toss in the rest of vegetables & let cook on a simmer at least 30 minutes (or until corn & potato s are tender occasionally stirring.
Recipe Notes
Adapted from this Taste of Home Recipe: http://www.tasteofhome.com/recipes/corn-chowder-soup
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:
- Chicken Tortilla Soup
- Minestrone Soup
- The recipe I adapted it from Corn Chowder Soup
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What is your favorite fall soup?
I love corn chowder and your lighter version sounds yummy! Thanks for sharing!
Hi Kendra, Thanks for dropping by! hope you try it sometime & let me know how you like it.
This looks delicious! I love soups! Pinning!
Hi Sheena, Thanks so much for pinning! Us too, nothing like a good soup to warm you up.
This looks refreshing and super delicious. Pinned!
Hi Sarah, Thanks so much for your visit & pinning!
Sounds delicious! I love corn chowder and really like that you made a healthy version!
Hi Tonia, Thanks for your visit & hope you get to try it.
Looks great and healthy too. Thanks for sharing at our Thursday Favorite Things Hop.
Angel
Oh my friend this is delicious, healthy and total comfort food on a cold snowy day.Thank you for sharing at Thursday Favorite Things. ♥
This looks delicious, and I love that it is a healthier version.Thanks for sharing!