Best 6 Vegetable And Corn Chowder Recipes

SOUTHWESTERN CORN CHOWDER

Steps:

• In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
• Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
• Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It's not done until the potatoes are fully cooked through and very easily pierced through with a fork.
• Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
• Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining 1/4 teaspoon salt and be generous with the black pepper, to taste. If you'd like more spice, add up to 1/2 teaspoon more chili powder, to taste.
• Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

EASY VEGETARIAN CORN CHOWDER

Steps:

• In a large saucepan over medium heat, melt butter. Cook onions and celery in butter 3 minutes. Whisk in flour and cook 6 minutes more, until light brown. Whisk in broth and simmer 10 minutes.
• Stir in creamed corn, corn, carrot, half-and-half, milk, nutmeg, pepper and salt. Simmer over low heat 10 minutes more.

CREAMY CORN AND VEGETABLE SOUP

Steps:

• Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside.
• Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons.

VEGETABLE AND CORN CHOWDER

Steps:

• Heat the oil in a large pan.
• Add the onion, bell pepper, garlic, and potato and then saute over low heat, stirring frequently, for 2 to 3 minutes.
• Stir in flour and cook, stirring, for 30 seconds.
• Gradually stir in the milk and bouillon.
• Add the broccoli florets and the corn- Bring the mixture to a boil, stirring constantly, then lower the heat and simmer for about 20 minutes, or until all the vegetables are tender.
• Add 1/2 cup of the cheese and stir until it melts.
• Season, then ladle the chowder into warm serving bowls.
• Garnish with the remaining cheese and the chopped fresh cilantro and serve.

VEGAN CORN & VEGETABLE CHOWDER

Steps:

• Heat the oil in a large saucepan. Add bell pepper, garlic and potato. Sauté over medium-low heat stirring often, for 2-3 minutes.
• Stir in flour and cook, stirring for 30 seconds. Gradually stir in vegetable stock and cream.
• Add corn and broccoli. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer for about 20 minutes or until all the vegetables are tender.
• Stir in cheese until it melts.
• Season and garnish as desired.

VEGGIE CHOWDER

Steps:

• In a large saucepan, combine potatoes, broth, carrots and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender., Add corn, milk, cheese, mushrooms and pepper; cook and stir 4-6 minutes longer or until heated through. Sprinkle with bacon bits.