Creamy Corn Chowder
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5 from 1 vote

Creamy Corn Chowder

A creamy corn chowder soup recipe that is healthy, oil free, and full of fresh vegetables. It can be made in one pot, perfect for a quick and easy dinner.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Entree, Lunch, Soup
Cuisine: Healthy, Mexican
Keyword: dinner, lunch, Mexican-cuisine, soup
Servings: 8 servings
Calories: 130kcal
Author: Spartan Life

Ingredients

  • 2 yellow onions diced
  • 1 red bell pepper diced
  • 4 sticks of celery diced
  • 2 medium potatoes diced
  • 4 ears of corn shucked (or 3 cans)
  • 6 TBS whole wheat or all purpose flour*
  • 2 cups non-dairy milk I used soy
  • 2 cups low-sodium vegetable broth
  • Scant 1 tsp salt*
  • 2 tsp smoked paprika
  • 2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 2 tsp apple cider vinegar
  • 1 can of white beans optional

Garnish

  • Green onions
  • Cilantro
  • Red pepper
  • Corn
  • Lime juice

Instructions

  • In a large pot, water sautée onion, red pepper and celery for 10 minutes or until soft.
  • Add diced potatoes and mix well. Then add flour and stir to coat everything. Cook for 1-2 minutes.
  • Add non-dairy milk and vegetable broth and stir. Then add in spices and stir to combine again.
  • Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes or until the potato is tender.
  • Add the corn, stir, and cook for another 5-10 minutes or until the corn is soft (if using fresh).
  • Transfer 1/3 to 1/2 the mixture to a blender along with 1 can of white beans (optional) and blend until smooth. You may need to blend in stages, or add an extra splash of non-dairy milk to aid blending.*
  • Pour back into your main pot and stir well. Then add the apple cider vinegar, adjust seasonings to taste, and serve with garnish.

Notes

* Gluten Free flour can be used.
* You can use less salt if needed.
* Depending on how thick you like your soups, you can blend 1/3 of the mixture for chunkier soup, or 1/2 the mixture for smoother soup.