Creamy Corn Chowder

Cream Corn Chowder | Homan at Home

 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 Corn Chowder | Homan at Home

 
Creamy Corn Chowder | Homan at Home
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Creamy Vegetarian Corn Chowder

Hearty potatoes and corn pair with onions and peppers for a flavorful comforting soup.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Diane Homan

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

Note:
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.
Tried this recipe?Mention @homanathome or tag #homanathome

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. 

Corn Chowder

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. 

Corn chowder

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!

Creamy Corn Chowder | Homan at Home

 

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Cream Corn Chowder | Homan at Home

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