corn chowder


This recipe was inspired by both an article I recently read in Cook’s Country magazine and the rainy spring weather we have been having in San Francisco. Much of the recipe has been altered, but I was intrigued by their use of puréed canned corn. The result in this recipe is a smooth, thick stew, with hearty chunks of vegetables.

Corn Chowder


  • 4 red potatoes, peeled and diced
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 4 stalks celery, chopped
  • 2 large carrots, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 16 oz package frozen corn
  • 3 cups broth (Better Than Bouillon)
  • 1 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 2 cups potato water
  • 3 15 oz cans corn


  1. Put three cups water in a medium saucepan to boil. Boil two peeled potatoes until soft. Reserve liquid.
  2. In a medium-sized frying pan, heat olive oil over medium-high until shimmering.
  3. Sauté onions for 5 minutes, or until translucent.
  4. Add carrots and celery. Cook 5 minutes more.
  5. Add peppers. Cook another 5 minutes.
  6. Add frozen corn, stir and cook 5 minutes, or until the corn has begun to defrost.
  7. Add broth, 2 potatoes and salt and pepper. Bring to boil and then reduce to a simmer.
  8. Take boiled potatoes and 2 cups reserved potato water and blend until smooth.
  9. Add potato purée to soup pot.
  10. Drain two cans of corn; reserve the liquid of one can. Puree cans of corn in the reserved liquid.
  11. Add corn purée to soup pot.
  12. Heat through and serve.
  13. Enjoy!

One Response to “corn chowder”

  1. WARNING: This makes a lot of soup! My friend asked me to warn everyone!

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