Save on Pinterest

Simple Corn Chowder

On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
  • Total Time
    Prep: 25 min. Cook: 10 min. + cooling
  • Makes
    6 servings (about 1-1/2 quarts)

Ingredients

  • 1 medium onion, chopped
  • 6 cups fresh or frozen corn, divided
  • 3 cups reduced-sodium chicken broth, divided
  • 1/2 cup chopped sweet red pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Dash cayenne pepper

Directions

  • Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
  • In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.
Nutrition Facts
1 cup: 171 calories, 2g fat (0 saturated fat), 3mg cholesterol, 61mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • MsLinda59
    Oct 27, 2016

    This recipe is good, but the second time I made it I added 1 cup of diced potatoes and 1/4 cup of semi-dry white wine after the blending to the pot for the last 10-15 minutes of cooking time, until the potatoes and corn are tender. WoW!

  • JohnRascal2
    Oct 12, 2016

    My first try: Blah! However, my second try, frying bacon to cook the onion in the grease, adding potatoes and sour cream - YUM.

  • moogie207
    Sep 21, 2014

    I have been wanting to try this for a long time. Yesterday I did and tested it on my neighbors , one that doesn't usually like corn chowder as it's to sweet, but this was a hit all the way. I omitted the rosemay and increased the thyme. For the last 2 cups of corn I used a package of Birdseye Steamfresh Southwestern Corn, which has onion, red and green peppers in it. I used one can of broth with 4 cups of corn and used one can with the last addition of corn as it was more than 2 cups in package. This will be on my soup rotation for the fall and winter.

  • cvee
    Jun 10, 2013

    This chowder is excellent. I did modify a bit. I used drained canned corn and reduced the chicken broth to one 14 oz can (about 2 cups), and omitted the rosemary and tyme. I also added a teaspoon of chicken soup base to get the flavor without the added liquid.

  • horsepal
    Mar 21, 2013

    I don't care for corn but my husband wanted some corn chowder and I can't stand to buy the store bought so I searched out a healthy simple corn chowder recipe and came upon this one. He loved it and the biggest surprise is so did I, the person who hates cooked corn. I made it with fresh corn and it's gratifying to know all the ingredients going into our food are the best quality we can get.

  • elocin2012
    Jan 15, 2012

    Not good at all. Tastes like potpourri soup. Did not like the seasoning and it needs milk or cream"

  • Rhea10
    Oct 28, 2011

    My husband eats anything, and after 3 bites he pushed his bowl away and wouldn't eat anymore. This was not a favorite at my house--not even for me. It had a weird taste and the texture was off...perhaps I did something wrong in the cooking process, though. Sorry :(

  • evamcp
    Oct 7, 2011

    Easy and good! The recipe is perfectly clear about the 4 cups of corn + 2 cups of broth & then adding the rest after you process it in the blender. (I used an immersion blender, worked great). If you want it chunkier, then don't process it so much. I love it because it is a healthier version of corn chowder, without all the potatoes & dairy.

  • Debinga
    Oct 5, 2011

    This chowder is amazing. The favors are so good together. I sauteed my onions in a pat of butter and added heavy whipping cream at the end just to make it a little more creamy. Delicious and easy.

  • k3miller
    Oct 4, 2011

    It tasted like mush corn.