Taste this delicious corn chowder!

This is the perfect time of year for this warm and tasty chowder! This dish can be made vegan or traditional style.

Use a Dutch oven or large pot for this recipe.


  • 4 cups of Frozen Corn or 6 to 7 Ears of Fresh Corn
  • 1 cup of Yellow Onions – chopped fine
  • ½  cup of Carrots – peeled and diced
  • ¼ cup of Red Bell Pepper – diced
  • ¼ cup of Celery – chopped medium
  • 4 Cloves of Garlic – minced
  • 3 stalks of Green Onion – chopped green parts
  • 1 Bay Leaf
  • 1 tsp of Thyme – dried
  • ½ tsp of Rosemary – dried
  • 1 lb of Red Potatoes
  • 4 Cups of Chicken or Vegetable Broth
  • ½ cup of Half and Half/ or Oat Milk
  • 1 cup of Whole Milk/ or Cashew Milk
  • 1 cup of smoked sausage/or 5 pieces of bacon/ or 2 vegan sausage links



  1. If using fresh corn –cut the kernels off the cob and then use a spoon to scrape the excess pulp. Transfer to a medium bowl.
  2. Add 4 cups of corn kernels and 2 cups chicken broth to a blender. Process until smooth, 1 minute on medium speed.
  3. Add choice of meat to the large Dutch oven or pot. Heat the pot over medium heat, cook and stir meant unit done, or bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate.
  4. Add onions, red bell pepper, carrots, and celery. Cook until onions are translucent and vegetables are tender, 5 to 6 minutes.
  5. Add garlic and thyme, rosemary and cook until fragrant, 30 seconds.
  6. Add the remaining 2 cups of corn kernels and sauté for 1 minute.
  7. Add potatoes, corn puree, 1 cup of chicken or vegetable broth, milk, salt, pepper, and bay leaf.
  8. Bring soup to boil, and then reduce to a simmer. Stir every few minutes and cook until potatoes are tender, about 20 minutes.
  9. Turn off the heat and discard bay leaf. Stir in the half-and-half and parsley.
  10. Salt and pepper as desired.
  11. Add chopped green onion when plating

You Might Also Like