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.

Recipe Notes

Adapted from this Taste of Home Recipe: