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    Home » Recipes » Soups and Stews

    Vegetarian Corn Chowder Recipe

    Published: May 18, 2022 · Modified: Mar 5, 2020 by Bowl Me Over · 16 Comments

    Made with local fresh ingredients and bursting with the flavors of summer, Vegetarian Corn Chowder takes just over 30 minutes to make. It's rich, hearty and creamy bowl of chowder.
    Jump to Recipe Print Recipe

    Vegetarian Corn Chowder that is spicy, creamy, rich and hearty! Fresh crunchy corn on the cob, spicy chipotle peppers and creamy potatoes make a simple, flavorful vegetarian corn chowder that is full of big flavor! This is a quick and easy dinner!

    A spoonful of vegetarian corn chowder with two white bowls of chowder in the background.
    This easy chowder is on the table for a quick weeknight meal and is so delicious!
    Jump to:
    • Why you'll love this recipe    
    • Ingredients
    • Instructions 
    • Equipment
    • FAQ's  
    • Things to know
    • Variations  
    • Storage
    • Related recipes
    • Serve with 
    • Vegetarian Corn Chowder

    Why you'll love this recipe    

    ✔️ It's full of vegetables.

    ✔️ It's bright, crunchy and filling!

    ✔️ Super savory, completely delicious and it's easy to make!

    Ingredients

    For the exact measurements, please refer to the printable recipe card at the bottom of this post. 

    • corn on the cob 
    • yellow onion
    • russet potatoes
    • carrot
    • celery
    • garlic
    • chipotle pepper
    • vegetable stock
    • cream
    • spices - salt, pepper, red pepper flakes, yellow curry powder, coriander and turmeric

    Instructions 

    Bowls of corn chowder in white bowls with a handful of cilantro in the background.
    Spicy chipotle chili gives this hearty vegetarian corn chowder a delicious warmth!

    This is an overview of the instructions. For the complete directions just scroll down to the bottom!

    1. Shuck corn and remove the silk, cut the kernels off the cob.
    2. Set aside ½ cup of the corn kernels.
    3. Peel and dice the onion, carrot and potatoes.
    4. Heat a stockpot over medium heat, add the olive oil and vegetables.. Season well and sauté for 5 minutes, stirring occasionally.
    5. Add garlic and sauté.
    6. Add the stock, increase the heat to high and bring to a boil. Boil until the potatoes are tender. 
    7. Remove two cups of the soup and blend until creamy.
    8. Add it back into the stockpot.
    9. Add the cream and stir. Garnish with reserved corn and cilantro.

    The hardest of this soup? Eating only one bowl, it's that good!

    Equipment

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.   

    FAQ's  

    What gives this chowder it's spicy warmth?

    Chipotle pepper. Don't worry, it's just one. It adds warmth and body to the chowder without adding overbearing heat. You can also use red pepper flakes.

    How do you thicken soup?

    Many chowders are thickened by flour, cornstarch or other thickeners. This chowder is thickened by simply blending a portion of the soup.

    Can you use frozen corn instead?

    Things to know

    Variations  

    Next time I make it, I will add a drizzle of truffle oil too!

    Storage

    Refrigerate - Allow to cool completely and place leftovers in an air tight container. Refrigerate 3-4 days.

    Freezer - I do not recommend freezing this recipe. The potatoes get mushy and it's just not as tasty. It's best enjoyed fresh.

    Reheat - You can reheat the corn chowder on the stovetop or in the microwave, either will work!

    Two bowl of Vegetarian Corn Chowder with a black stock pot in the background.
    A spot of heavy creamy takes this right over the top making it creamy and delicious!

    Related recipes

    There are so many delicious meals to be made with corn like Turkey Corn Chowder and Instant Pot Corn on the Cob.

    This Vegetarian Corn Chowder is thick and hearty. Chowders are rich and creamy and often contain potatoes and onions. For more delicious bites about Homemade Soup - click here for my Complete Soup Guide.

    Serve with 

    • Serve these amazing Cuban Sliders with a bowl of soup, what a great combination!
    • Keep it light with this yummy chopped salad recipe.
    • Cheesy Pizza Hut Breadsticks make the perfect side and a great little dip into the soup!

    Don't forget to check out my Amazon storefront for some of my favorite products! 🛍️

    If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

    Vegetarian Corn Chowder in bowl with serving spoon.
    Print Recipe Pin Recipe
    5 from 2 votes

    Vegetarian Corn Chowder

    Made with local fresh ingredients and bursting with the flavors of summer, Vegetarian Corn Chowder takes just over 30 minutes to make. It's rich, hearty and creamy bowl of chowder.
    Prevent your screen from going dark
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Soups and Stews, Vegan and Vegetarian
    Cuisine: American
    Servings: 6 servings
    Calories: 326kcal
    Author: Deb Clark
    As an Amazon Associate I earn from qualifying purchases.

    Ingredients

    • 4 ears of corn shucked, silk removed and sliced off the cob
    • 1 yellow onion peeled and diced
    • 2 cups russet potatoes peeled and diced (about 2 medium potatoes)
    • 1 carrot diced
    • 1 stalk of celery diced
    • 2 cloves garlic minced
    • 1 ½ teaspoon salt
    • ¾ teaspoon pepper
    • 1 chipotle pepper diced, or substitute with ¼ teaspoon red pepper flakes
    • ½ teaspoon yellow curry powder
    • ½ teaspoon coriander
    • ½ teaspoon turmeric
    • 4 cups vegetable stock
    • 1 cup heavy cream
    • 2 tablespoon olive oil
    • 2 tablespoon butter
    • 2 tablespoon cilantro minced (optional)

    Instructions

    • Shuck the corn and remove silk. Carefully slice the kernels off the cob. Reserving about ½ cup of the kernels and set them aside. 
    • Peel and dice the onion, carrot and potatoes. Be sure to cut the potatoes in a small dice, about ½" x ½". Mince the chipotle pepper.
    • Heat a stock pot over medium heat, add the olive oil and onions, corn, celery and potatoes. Season with all of the spices; salt, pepper, red pepper flakes, curry powder, coriander, turmeric and chipotle. Sauté for 5 minutes until the onions just begin to soften, stirring occasionally.
    • Add garlic and sauté until the garlic becomes fragrant (about 30 seconds).
    • Add the vegetable stock. Increase the heat to high and bring to a boil. Boil about 10 minutes or until the potatoes are very tender. 
    • When the potatoes are tender, remove about ⅓ of the soup and add to a blender. Blend until creamy and pour back into the stock pot.
    • Add the cream and stir together well.
    • Garnish with reserved corn and minced cilantro.

    Nutrition

    Calories: 326kcal | Carbohydrates: 26g | Protein: 4g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 1282mg | Potassium: 476mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2900IU | Vitamin C: 9.7mg | Calcium: 44mg | Iron: 0.9mg
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    You're going to love this chowder!, it's bright, crunchy and filling and one of our favorite summertime soups! Our local corn grown thru the AG department at Fresno State is world-renowned for the best corn, but you know this because I've bragged about it before!

    But don't be sad, if you're not nearby, stop by a local farmers market or stand. Sweet corn is readily available now that the end of summer is near and I know there's some great corn with your name on it!

    I've developed a severe allergy to corn, well not the corn itself but the husk. Anyone else have that issue?

    Now don't get me wrong, it really hasn't changed much except that I bring piles of corn home and my wonderful husband is nice enough to husk it for me. As long as I don't touch the husk I'm fine.

    First published August 18, 2018 - last updated May 18th, 2022.

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    Steamed Corn on the Cob »

    About Bowl Me Over

    Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

    Reader Interactions

    Comments

    1. Sandi

      August 20, 2018 at 12:43 pm

      5 stars
      Today is a little cooler and a comforting bowl of corn chowder is just what I need! I love how you give tips to thicken this soup too, it is really helpful!

      Reply
    2. Liza

      August 20, 2018 at 11:46 am

      What a great recipe! I LOVE corn and this chowder is just what I need to make a wholesome meal out of it! 🙂

      Reply
    3. christine

      July 17, 2016 at 7:12 pm

      I love corn chowder. I never have ever thought to add curry to mine, or coriander for that matter. Sounds like a great switch up from a typical chowder. I have to mention too, when I was pregnant, I made a big huge pot of corn chowder and as I went to move it to the table, I dropped the entire pot of it on my floor. I sat and cried (obviously from all those hormones). Anyway, seeing your chowder just brought me a laugh thinking back to that!

      Reply
      • Bowl Me Over

        July 18, 2016 at 1:38 pm

        Eeek! I bet it brought you a laugh and nightmares you poor thing! I've dumped stuff before and what a pain to clean it up. Thanks for sharing a memory!

        Reply
    4. [email protected]

      July 06, 2016 at 5:29 am

      I can't wait for our corn from our garden to be ready so I can try this!

      Reply
      • Bowl Me Over

        July 07, 2016 at 4:57 pm

        So yummy, I hope you do give it a try Gaye!

        Reply
    5. peter @feedyoursoultoo

      June 28, 2016 at 9:56 am

      I love a good corn chowder. Potatoes are the best way to thicken a soup. I have seen lots of chefs on TV use that instead of cream to keep it lighter but give you that chowder feel.

      Reply
      • Bowl Me Over

        June 29, 2016 at 8:56 am

        I agree Peter - I like make creamless "creamy" soup using Yukon gold potatoes, I think they really give a nice creamy texture!

        Reply
    6. Angela

      June 28, 2016 at 6:19 am

      I love the sound of this chowder. Its easy, hearty and certainly delicious!! Looking forward to trying this recipe.

      Reply
      • Bowl Me Over

        June 29, 2016 at 8:56 am

        Please let me know what you think Angela, we just love this soup!

        Reply
    7. Patty Haxton Anderson

      June 28, 2016 at 5:29 am

      Last year I made a summer vegetable chowder and I loved it. I know I would like just the corn chowder as you have made. It sounds and looks ever so delicious. I love soups in the summer - all year long. We are getting Georgia corn here and my husband planted corn so we have our fingers crossed for a lot of it. Soups on the list if we do.

      Reply
      • Bowl Me Over

        June 29, 2016 at 8:57 am

        I bet your homegrown corn will just be delicious Patty, enjoy!!!

        Reply
    8. Florian @ContentednessCooking

      June 27, 2016 at 5:38 pm

      This looks like a delicious summer meal, awesome!

      Reply
      • Bowl Me Over

        June 29, 2016 at 8:57 am

        Thank you Florian!

        Reply
    9. Healing Tomato

      June 27, 2016 at 12:49 pm

      5 stars
      I lived in NJ and spent summers in Maine. It was always hard not being about to sample their "corn chowdah", so, I would make my own. Your recipe is very creative and you have made it look very easy to make.

      Reply
      • Bowl Me Over

        June 29, 2016 at 1:15 pm

        I got a giggle when I "heard" you pronounce Chowdah, just made me smile! Thanks for the compliment on the recipe, I hope you give it a try!

        Reply

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