Corn Chowder
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.
Ingredients
- 1 Tablespoon extra virgin olive oil, optional
- 1 (120 g) small yellow onion, peeled, chopped
- 2 each (520 g) medium russet potatoes, cut into large chunks
- 2 cups (480 ml) vegetable stock
- 3 (500 g) ears of corn, or 3 cup corn kernels, divided use, shucked, kernels removed
- ½ cup (120 ml) soy milk, or milk alternative
- ½ teaspoon kosher salt, optional
- ½ teaspoon ground black pepper
Directions
- Heat a medium saucepan over medium low heat. Sauté onion in olive oil until soft, about 5 minutes. Add potatoes, stock, and 1 cup of corn. Cover and simmer until potatoes are tender, about 15 to 20 minutes.
- Carefully pour mixture and milk into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase 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 immediately, garnished with fresh chopped parsley if desired.
Chef's Notes
Our Berbere spice blend is delicious with this soup, both sprinkled on top as a garnish or blended in to suit your taste. This is a textured soup, however if you desire something more smooth, simply turn your machine to its highest speed during blending and allow to process until desired consistency is reached.
Nutrition Information
| Serving Size | 1 serving (272 g) |
| Amount Per Servings | |
| Calories | 160 |
| Total Fat | 3.5g |
| Saturated Fat | 0.5g |
| Cholesterol | 0 mg |
| Sodium | 380 mg |
| Total Carbohydrate | 31 g |
| Dietary Fiber | 3 g |
| Sugars | 6g |
| Protein | 5g |
Corn Chowder is rated
out of
5 by
24.
Rated 5 out of
5
by
Toni H from
Satisfying corny goodness
I believe in giving an original recipe a try before arbitrarily “tweaking” it, so that’s what I did the first time, and the end result was delicious. I wanted to increase the corn flavor a bit more the second time I made it, so I increased the amount of corn in the recipe to FIVE cups instead of just three. I included TWO cups of corn to cook with the potatoes and onions, then when I blended the hot mixture in my Vitamix, it required a little more milk to get the thickness and texture to my liking. Lastly, I finished the completed soup with another knob of butter before serving – drop-dead delicious. This soup is so satisfying and delicious.
Date published: 2017-09-22
Rated 5 out of
5
by
RSCN from
great base recipe
Made this tonight, had a lot of left over mashed potatoes that I needed to do something with. After reading the reviews I sautéed the onion in oil (can't use butter as I'm lactose intolerant) added two stalks of celery and three very small carrots very finely chopped (mostly for colour) then the potatoes and frozen corn once the veg was soft. Added chicken stock, chili, paprika, and garlic. Transferred to the vitamix and added milk as needed while blending. Transferred back to the pot and added more corn and Finished with salt and pepper and lardons. Seriously so smooth and silky and DELICIOUS! Oh I added dill at the end too
Date published: 2016-10-16
Rated 5 out of
5
by
Ramperoos from
Yum! Perfect texture!
I made this almost exactly to the recipe ingredient specifications except I used homemade chicken stock and added a dash of garlic powder (I'll use fresh next time). It came out perfectly!! Great flavor and texture. Some people added chile and/or paprika but I'm a purist and wanted as much of that golden corn flavor as possible to shine through. In regards to cooking order, I switched things up. I sautéed all the corn along with the onion and simmered that together. I had leftover baked potato (with skins) that was already set aside. I blended per instructions on speed 7 for about a minute.
My potatos were still warm so if yours are cold you may want to heat them along with your other veggies. I reserved 1 cup of corn instead of two to add at the end.
Date published: 2017-07-23
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 4 out of
5
by
Seepnezorf from
Great with a few modifications
I had read the reviews before I made the soup and like others made a few modifications. I fried up bacon to give the soup a smoky taste. Instead of using olive oil to cook the veg, used the bacon grease,..yes not the healthiest of options. Added at the end cayenne pepper and garlic powder. After I added the whole corn kernels....I used 4 cobs in total, sprinkled the crisped bacon bits on top. I do like that the creaminess of the soup comes from the potatoes vs cream and flour as I’ve used in other corn chowder recipes. Will make again and add either cooked chicken or raw tomatoes for a more summery corn chowder.
Date published: 2020-09-14
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 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
