Corn Chowder

This morning I received an email from a reader who very politely let me know I had left out potatoes in my list of ingredients when I posted this corn chowder recipe over on PortlandPeeps. My bad! Her message made me realize my omission of soups here on DecisiveCook. Soup is one of my favorites on cold winter days. Soups are the smoothies of winter. So many healthy ingredients can be added to one dish. You may just be looking for some hearty soup recipes for this holiday season, so I’ll be posting a few of my favorites.


Corn Chowder
(recipe slightly modified from Cooking Light Magazine)

1 Tablespoon unsalted butter
2 Tablespoons olive oil
2 Medium sweet onions, diced
2 Cloves of garlic, minced
1 Teaspoon sweet paprika
4 Cups low-sodium vegetable broth
1 pound small red potatoes
1 Celery rib, thinly sliced
1 Bay leaf
1/2 Teaspoon salt
1 Teaspoon sugar
Freshly ground black pepper
4 Cups frozen corn kernels
5 Scallions, thinly sliced
1 Cup milk (or half and half if you want it richer)
1/4 Teaspoon dried thyme
A few dashes of cayenne pepper
Sour cream

1. In a large stockpot, combine the butter, olive oil, onions and garlic. Saute over medium heat until the onions are tender but not brown, about 10 minutes or so. Sprinkle with the paprika, stir, and cook for a minute.

2. Add the vegetable broth, potatoes, celery, bay leaf, salt, sugar and pepper. Cook, partially covered, until the potatoes are tender, about 15 minutes. Stir in the corn and scallions and cook for 2 minutes.

3. Scoop out 2 cups of the chowder and set it aside. Puree the remainder (if you have an immersion blender, it comes in handy since you can puree directly in the pot of soup) and return it to the pot. Stir in the reserved chowder, milk, thyme and cayenne pepper. Cook for 5 minutes. Serve hot with a spoonful of sour cream on top.


8 thoughts on “Corn Chowder

  1. Yum yum! I love soup! It’s my mainstay in the fall and winter. I made a big pot of lentil soup to have for lunches the other day. I could eat it for nearly every meal. This chowder looks lovely and sunny. I’m surprised that I haven’t made this one, because so many of my great go-to recipes came from Cooking Light. I’ve been a subscriber since its inception. Can’t wait to see more of your favorites, Cindy!

    • Hi Susan! I am so enjoying your blog posts lately. I feel like we should just sit down with bowls of hot soup and chat. There’s a bit too much busyness this time of year for me, so I haven’t made time to comment, but I just wanted you to know I read every one of them. Happy Holidays to you and your family! Much love, Cindy

      • I would love that so much! I understand about the busyness. There’s quite a bit of it going around here, too. It’s nice to know that you’re reading and enjoying my little offerings. No pressures! Merry Christmas to you and yours!
        Love to you, my friend

  2. Hi Cindy,
    Thanks for sending me that email with the amount of potatoes! I kept reading and reading and re-reading that recipe and the body of it and just couldn’t find the “potatoes.” HAHAH I make a similar chowder but I add bacon, yep, guilty….and then the clam chowder – oh my oh my… is a thick chowder and the last chowder I love to make is an all out potato chowder with cubes of ham and, gulp, more bacon! But all the chowders go well with my homemade breads and rolls. Oh, to have an OVEN…….

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