Corn Chowder
Calling all corn chowder lovers! This version packs all the restaurant feels, but it’s made with lighter ingredients and touts simple DIY instructions.
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This bowl of wholesome scrumptiousness is like summer sunshine. As corn isn’t in season in the winter months, I like to use canned corn for ease—and also because it enables me to incorporate the flavorful corn broth that’s typically left behind. But if you have fresh or frozen corn on hand, you can easily swap that in and simply add 1 ½ cups of additional broth.
Try this Potato Leek Soup!
Corn Chowder
Ingredients
- 2 yellow onions, finely diced (~2 ½ to 3 cups)
- 2 to 3 medium carrots, finely diced (~1 cup)
- 1 to 2 stalks celery, finely diced (~1/2 cup)
- 30 ounces corn with liquid
- 30 ounces corn with liquid drained
- 4 cups reduced-sodium broth, veggie or chicken
- 1 pound red potatoes, cut into bite-size pieces
- ¼ teaspoon cayenne pepper or smokey paprika
- ½ teaspoon kosher salt
- Additional salt and pepper to taste
Instructions
- Liberally coat a large pot with olive oil spray and warm over medium-high heat. Add onions, carrots, and celery and sauté until soft, about 8 minutes, stirring occasionally. Add 2 cans of corn in its liquid, broth, potatoes and cayenne pepper. Stir everything together. Cover skillet and bring to a boil, then turn the heat to low and simmer for about 15 minutes, until potatoes are fork-tender.
- Using a slotted spoon, remove ¾ of the potatoes from pot and set aside. Using an immersion blender, puree the entire soup until thick and creamy (alternatively, you can transfer the mixture to a traditional blender in small batches).
- When soup is well blended, mix in remaining 2 cans of drained corn, salt and cooked potatoes. Season with additional salt, pepper, and spices to taste. Transfer to serving bowls and garnish with optional chopped scallions, chives or fresh dill.