The smooth base of this chunky corn chowder is made in the Vitamix, followed by stovetop veggies to add a crisp, corn-off-the-cob texture.
- 1 Tablespoon butter
- 3/4 cup (120 g) chopped onion
- 18 ounces (519 g) russet potatoes, cut into 1/2-inch (1.3 cm) cubes
- 2 cups (480 ml) vegetable stock
- 3 fresh corn ears, shucked, kernels removed OR 3 cups frozen corn kernels, divided use
- 1/2 cup milk
- Salt and ground black pepper, to taste
- Fresh chopped parsley
- Heat a medium saucepan over medium low heat. Sauté onion in butter until soft, about 5 minutes. Add potatoes, stock, and 1 cup corn. Simmer with lid on until potatoes are tender, about 15 to 20 minutes.
- Place mixture and milk into the Vitamix container and secure lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 7.
- Blend for 10 to 15 seconds.
- Return mixture to saucepan over low heat. Stir in remaining corn and season with salt and pepper. Serve garnished with fresh chopped parsley.
This recipe has been written for the C-Series machines with Variable Speed control and Standard 64-ounce container. If you are using a different Vitamix machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.
|Serving Size||1 c ( 240 ml )|
|Amount Per Servings|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Total Carbohydrate||36 g|
|Dietary Fiber||4 g|
Corn Chowder is rated out of 5 by 7.
Rated 5 out of 5 by thomasbrown from Great soup if you modify I listened to other reviewers when making this soup, their comments were very helpful and much appreciated. I did the following: Added a chile, paprika, avocado and, after blending, blackened cajun chicken breast. With these adjustments the soup is definitely a hearty and delicious main course. Serve with fresh bread!
Date published: 2016-01-25
Rated 4 out of 5 by pedrito from Good chowder base, needs a little more seasoning A little bland, added a mild chile and paprika on the second batch... very tasty.
Date published: 2015-10-14
Rated 5 out of 5 by Donna10707 from Made into a main dish I used chicken stock instead of vegetable, added chopped celery before processing and cubed poached chicken breast along with the corn after processing to make this a main dish
Date published: 2015-12-02
Rated 4 out of 5 by AlexEmilly from Great soup My soup turned ot great except for that it had too much potato. It would've been better to use a different unit of measurement for the potatoes. Other than that, this recipe is exactly what I have been looking for!
Date published: 2015-12-27
Rated 4 out of 5 by George1952 from Good Soup I did not have whole potatoes so I made a batch of instant potatoes for 4 as per package and I used heavy cream 8 oz. It came out good. I would add more corn to blend and garnish. I am a retired chef. I to added salt and pepper to taste.
Date published: 2016-07-09
Rated 3 out of 5 by Speedy from Needs help to get over vegan hump Tried recipe listed, but tasted too much like potato paste. Use cream (not heavy cream) increase butter by 25%, put in honey deli ham in chunks & mix 10 seconds before end. Now you have something!
Date published: 2016-03-22
Rated 5 out of 5 by Banker852 from Very Filling Soup Very good soup, added some extra seasoning and some cheddar to the soup. At the end I just stirred in the remaining corn. It was a big hit!
Date published: 2016-08-29
Why do you have to heat it on the stove? Why not let the Vitamix produce the heat?
Heating on the stove is to make sure the potatoes are cooked.
Date published: 2016-04-01
how much does this soup serve
You have 5 cups in the yield and the nutrition facts are for 1 cup serving. This should serve 4-5 depending on any other food eaten with the soup.
Date published: 2016-03-15