September 26, 2012

Corn and Potato Chowder

This chowder is always a huge win. I made it several times last fall and was so excited to make it again now that the weather is cooler. In fact... I ended up making it twice in one week because my husband and I ate it so fast the first time and were still craving more! It's an easy, delicious meal - especially on chilly autumn and winter days.

Vegan (with dairy-free cheese), gluten-free

3-4 garlic cloves, minced
1 onion, diced
8-10 small red potatoes (about 4-5 cups diced)
4 cups corn (I use a 1 lb. frozen bag)
4 cups vegetable broth + 2 cups water
1 1/2 cups shredded sharp cheddar cheese
Green onions for garnish

In a large stockpot, saute onion over medium heat for about 8 minutes. Add garlic, saute 1 minute more.
Meanwhile, scrub and dice potatoes.
Add potatoes, salt/pepper to stockpot. Cook for a few minutes, stirring often.
Add broth and 2 cups water. Increase heat to med-high and bring to a light boil.
Reduce heat to med-low and simmer for 20 minutes. Mash some potatoes to achieve a thicker broth. (Or remove some soup, puree in a blender, and return to pot.)
Add corn and cheese. Cook 5 minutes.
Salt/pepper to taste, and garnish with sliced green onions.

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  1. wow this looks so good! I think i need to make this for me and my boyfriend too! it seems so warm and filling, perfect for fall :)

  2. I LOVE corn and potato chowder! This is just down home good fall comfort food at it's best :) Perhaps we can stir up a pot during the holidays? Miss you :)

  3. That looks like the absolute perfect Fall comfort food...

  4. This looks so easy! And I love recipes that don't have that many ingredients.

  5. wonderful this and well presented too! Have a nice weekend.

  6. I lyk both vegtables potato and corn..ill defently try ths...lovly recepie...:-)