- Prep-time: / Ready In:
- Makes 10 cups
- Serving size: ⅙ of recipe
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Corn chowder is universally appealing, especially among children, because of its sweet taste and creamy texture. Here you will find that creaminess without the heaviness of traditional chowder recipes.
Ingredients
- 1 small onion, cut into ¼-inch dice (about 1 cup)
- 6 small garlic cloves, minced (about 1 tablespoon)
- 6 to 7 cups Vegetable Stock or no oil, low-sodium, store-bought vegetable stock
- 6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
- 1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
- 1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
- 1 teaspoon finely chopped fresh parsley
- 1 teaspoon finely chopped fresh thyme
- ⅓ cup almond flour
- Sea salt and freshly ground black pepper
Instructions
- In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
- Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
- Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
- Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
- Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth. Stir the almond cream into the chowder. Add salt and pepper to taste. Serve hot.
- Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.
Nutritional Information:
Per serving (⅙ of recipe): 242 calories, 46.5 g carbohydrates, 8.3 g protein, 5.1 g total fat, 0.8 g saturated fat, 0 g cholesterol, 201 mg sodium, 5.5 g fiber, 12.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (41)
(5 from 27 votes)Very tasty 😋 Followed the recipe & made in the Instapot (saute then 10min). The almond meal/water didn't thicken much, so I used a stick blender & partially blended the chowder. Fresh parsley & thyme from our garden hit the spot ;-) Hubby added some chilli flakes. I could have used a bit more potato & cooked a bit longer. Delicious! Thank you! Sye sye, Ka pai!
I wish there were a print out version,
I followed some of the suggestions in the reviews and added 1 jalapeno and 1 tablespoon of miso. Used a little hot sauce when serving and it was delicious.
I made this today, using only the listed ingredients. It turned out scrumptious. I like it so much that I printed the recipe and added it to my recipe binder. My hubbie even asked for seconds, and that says a lot.
Made this today. Added 1/4 c of chopped celery and same amount of carrots when sautéing onions. Added a bit more of garlic powder to bring taste up. Followed recipe same to end. Used dried thyme, about 1/2 teaspoon. I just had it for lunch and I loved it! Don’t pass up recipe. Make it your own if needed.
So delicious! I added hot pepper flakes per the advice of others saying it was a little bland. It’s perfect now.
Forgot to give it 5 stars! Love it!
I love this recipe! I have a question: can you substitute soy milk for water when making almond cream? Does this boost nutrition or is water best? Thank you.
Hi Eileen, Thanks for your feedback. We haven't tried this, but expect it to work fine if you use unsweetened soy milk. Let us know how it goes! Thanks, Lisa, Forks Over Knives Support
This was really good! I followed the recipe, but I added a chopped jalapeño and some red pepper. This is my favorite FOK recipe so far.
Can I swap almond powder for arrowroot? If so, how much?
I am new to WFPB and trying various recipes. Some are good, some I don't care for. This one - is fabulous! I could eat this often, thanks for sharing!
I added 1/4 of the garlic and added more potatoes, some carrots n celery . Sooooo goood
Very easy and tasty receipe. I added a pinch of cayenne pepper. It added a little bit of extra 'zing'. Looking forward to trying this with fresh sweet corn when it's in season.
This was very good! And, it was very easy to make. I will be making this one again.
I'm a newbie and looking forward to preparing this soup. I was really surprised when I read the ingredients and found that there is a lot I can prepare.
I would need the nutrition facts before I can make this recipe, but it looks yummy!
Enter it in an App like Cronometer. Simple.
LOVE IT!! Followed exactly and added around 1 tbsp. of white miso paste. This js perfect!
We loved it! Quick, easy and delicious!
This is a really great soup especially to have for lunch on a cold day. A real comfort food for me. I made it for the first time last week and it is so good I am making it again this week. I used frozen corn and will definitely use fresh corn when it is available. Since I did not have fresh parsley or thyme I used 1/2 tsp each of dried.
Delicious
Made this exactly as the recipe says. It was excellent, sweeter than I thought it would be, but delicious. My carnivore husband thought it was good, it was lighter than he expected, and said that he would eat it again. The toddler also liked it. It made plenty, so some ended up in the fridge and some went into the freezer.
One of my favorites!
This is one of my favourite soups/chowders. But I make it my own so to speak. I add beans & chopped spinach. Also some crushed red pepper, smoked paprika and a little hot sauce. I agree with some of the other comments it is a bit bland but so many different options available to spice it up and make it your own!!!
I would like to try this recipe
I found this soup to be bland without salt (which I'm trying to avoid), but it was great with some Trader Joe's Savory blend (which does have salt), 21 Salute seasoning, and a lot of smoked paprika. We also added beans. My picky son and my husband enjoyed this over wild rice.
It's a shame that the recipe dont have carbs count for diabetic.
If diabetics eat whole-food plant-based, they don't need to count carbs. Their diabetes will at least get better, if not go away. (type 2, that is)
It doesn’t matter what you put in the soup or any other recipe if you are adding 6 cloves of garlic! Other countries, including Italy, do not drown all their foods in garlic flavoring. I wish your recipes would use a variety of spices and herbs to make foods wonderfully flavorable. I have all the FOK cookbooks but don’t use them because all the garlic and no culinary effort.
I always consider a new recipe as a starting point. I might follow the recipe exactly or I might throw in other ingredients (mushrooms, for example), depending on what I have on hand and how I feel. You can adapt this or any recipe to meet your taste. Use less garlic and/or add whatever spices you like. I might add sage, marjoram, or rosemary, maybe even a little white wine. Some people add hot sauce.
I couldn’t agree more!!!! I can’t eat garlic so gave to modify every single recipe.
Why do you even look at the recipe then? If ANY recipe has an item in it. That YOU don’t like…. L e a v e. I t. O u t. It is so uncalled for to give a bad review for a recipe that has one item in it that you don’t like.
6 small cloves (1 T.) is not that much. If you don't want that much then put less. Why give a bad rating when you didn't even try it? Ratings are for people who have tried it.
This was so deliciously perfect for a chilly Southern Arizona night!
So good. Carnivorous spouse and 11 year old both woofed it it right down. 8 year old protested the red bell pepper and ate around those. 3 year old wandered off to play with the window blinds. Maybe he didn't like it so much. Edits: Used some mixed veggies ( peas, beans, carrots, ) in addition to the corn. Our chowder was green! But still tasted great. Did not use parsley because the local didn't have any. Used barely any thyme. Spouse balked at red bell pepper being added that late and suggested putting them in earlier to cook more or maybe even roasting beforehand. Also added a bit of garlic powder for flavor, and suggested considering sauteing the veggies first in flour mix. May try that next time. Weird stuff: Uses a blender twice! Almond flour if you're not used to it. Totally rad. Not to hard to make for this newb. Will make again. Many stars.
I liked it but it needed way more seasonings for my taste buds. I ended up adding a little smoked paprika, chili powder, green onion toppings and even a little sriracha. That turned out delicious.
This was delicious !! I used a little oatmilk and a tsp of cornstarch instead of the almond flour. We also added some hot sauce in our bowls of soup. Louisiana hot sauce for me and siratcha for my husband. We will definitely be making this again.
In the ingredients there is almond flour but in the recipe you mention almond cream. Am I missing something?
That is what they're calling the mixture of the almond flour and water that you blend and then use to thicken the soup.
Lovely! Really enjoyed this.