- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: 2¼ cups
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Looking for a nourishing, family-friendly weeknight meal for when you’re tired and hungry? This creamy corn chowder has you covered. The cozy stew features kitchen staples such as fire-roasted corn, dried dill and thyme, and leftover baked potatoes. (Fun fact: Potatoes that have been cooked and cooled have more resistant starch than freshly cooked potatoes, making them a boon for gut health.) For a thinner soup, add more water or plant-based milk at the end. Bon appetit!
Tips
How to bake a potato: Wash large russet potatoes, cutting away any sprouting eyes or dark spots. Pat potatoes dry and poke them with a fork on all sides. Bake in a 400°F oven for 1 hour or until a fork easily pierces through centers. Chill for up to 4 days until ready to use. For more spud-baking know-how, check out our handy guide to cooking the perfect baked potato.
Can you freeze corn chowder? Yes! Portion into air-tight containers and freeze, ready to pull out for a heat-and-eat meal.
For more inspiration, check out these tasty ideas:
- Easy Vegan Corn Chowder
- Roasted Vegetable Chowder
- Mexican-Spiced Roasted Red Pepper and Corn Soup
- Zucchini, Corn, and Black Bean Soup
By Rachael J. Brown,
Ingredients
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- 1 cup + 2 tablespoons low-sodium vegetable broth
- 2 large baked and chilled russet potatoes, chopped
- 1 15.5-oz. can no-salt-added cannellini beans, undrained
- 1 4-oz. can mild green chiles
- 2 cups fresh or frozen roasted corn
- 2 bay leaves
- ½ teaspoon dried dill weed
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- 1 cup unsweetened, unflavored plant-based milk
- ¼ cup raw cashews
- ¼ cup nutritional yeast
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh chives
Instructions
- In a large pot combine onion, bell pepper, and 2 tablespoons of the vegetable broth. Cook over medium until onion is tender and starts to brown. Add the remaining 1 cup broth and the next eight ingredients (through nutmeg). Cook 10 minutes or until soup comes to a slow rolling boil; reduce heat. Simmer, uncovered, 15 to 20 minutes or until flavors merge. Remove and discard bay leaves.
- Carefully transfer 2 cups of the soup to a high-speed blender. Add the next five ingredients (through black pepper). Cover and blend until creamy. Stir mixture into soup pot. Top servings with chives.
Per serving (2¼ cups): 334 calories, 71 g carbohydrates, 14 g protein, 1.6 g total fat, 0 g saturated fat, 0 g cholesterol, 33 mg sodium, 10 g fiber, 9.5 g sugar
Note: Nutritional information is provided as an estimate only.
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