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, room temperature
- ¾ cup (120 g) onion
- 18 ounces (520 g) russet potatoes
- 2 cups (480 ml) vegetable broth
- 3 cups (375 g) corn
- ½ cup (120 ml) milk
- salt and pepper, to taste
- 1 sprig 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.
|Serving Size||1 cup (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 11.
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 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 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