Wintertime Corn Chowder

For me, nothing quite beats the flavor of fresh sweet corn in the summer. It is truly one of my favorite food indulgences, and something I long for in the cold months. During the winter, I try to make a batch of this Wintertime Corn Chowder every few weeks. Eating it totally transports me back to sandal weather and puts a smile on my face.

This recipe uses frozen corn which I prefer to canned, and think is a great stand-in for fresh corn. It is typically flash frozen right after harvest to maintain nutritional value, and still has a great flavor. I find that canned corn tastes a bit “tinny” and typically has quite a bit of sodium added.

This Wintertime Corn Chowder will quickly become a family favorite! It is so easy to make, budget-friendly, filled with whole-food ingredients, and is absolutely scrumptious. 

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Wintertime Corn Chowder

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Soups, Stew, and Chili

By Amy

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

A warm weather favorite that can be made all year.

Ingredients

• 1 tbsp olive oil
• 1 med onion, diced
• 3/4 cup celery, diced
• 1 cup carrots, diced
• 3 cloves garlic, minced
• 2 cups potatoes, diced
• 4 cups veggie broth
• 1 bay leaf
• 4 cups frozen corn
• 1 cup non-dairy milk, unsweetened
• 1 tsp salt
• 1/8 tsp pepper

Instructions

1

Heat the oil on medium heat in a soup pot. Add the onion, celery, and carrots to the pot. Sauté until softened about five minutes. Add garlic and cook another minute.

2

Next, add the potatoes, broth and bay leaf and bring to a boil.

3

Once at a boil, cover, reduce heat to simmer and cook for 20 minutes.

4

Uncover, add frozen corn and cook for another 10 minutes. Remove bay leaf.

5

Combine 3 cups worth of soup and the nondairy milk in a blender and blend until smooth. Stir mixture back into pot and season with salt and pepper.

Notes

I love topping this soup with chopped jalapenos, red peppers, and extra corn!