Creamy Corn Chowder
Corn chowder is one of my favorite comfort foods. It’s both hearty and creamy, and I love the warmth a steaming hot bowl gives to a chilly day. This corn chowder is a hold-out from my vegetarian days. In case you didn’t know, I was a vegetarian for about 10 years, and I still eat meat pretty sparingly. Creamy corn chowder is one of my absolute favorite vegetarian recipes. It makes up in about 20 minutes, and leaves me so satisfied. I’ve actually made it about 3 times since it finally got cool enough for soup. I’d missed my chowder over the (blazing) hot summer 🙂
Creamy Vegetarian Corn Chowder
Ingredients
- ½ bell pepper chopped
- 2 potatoes peeled and chopped
- ½ onion chopped
- 1 cup milk
- 2 Tbsp butter
- 1 can creamed corn
- salt and pepper to taste
Instructions
- Melt butter in medium saucepan. Saute onions and peppers until onions are translucent.
- Add potatoes, creamed corn, and milk.
- Bring to a slow boil, then reduce heat and allow to boil until potatoes are soft.
Notes
I use frozen pepper strips and powdered milk, which makes this recipe extremely cheap (1.15 for the recipe, 25¢ per serving).
Almond or rice milk can be used in place of the cow's milk to make this vegan.
Instructions
Start by peeling and chopping your vegetables. I like my chowder nice and hearty, so I cut my vegetables pretty chunky. Once the veggies are cut, saute the onion and pepper in a saucepan on medium heat.
Once your onion’s all nice and translucent (and the house is beginning to smell good), throw in the potatoes, creamed corn, and milk. You’re going to bring this to a boil, and you’ll need to stir it frequently because milk has a nasty habit of scalding.
Once you’re boiling, reduce the heat and just let the magic happen (you do have to stir periodically). In about 10 minutes or so, the potatoes will be nice and soft and the chowder will be ready to eat. I love applesauce muffins with mine. You can just taste the fall!
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