Posted by: njbrown | February 24, 2012

Hearty Corn Chowder

Corn Chowder

Clam chowder has long been one of my favourite soups, but recently, I’ve had corn chowder several times and really enjoyed it.  Chowders range from so thick you can almost stand your spoon in them, to a light milky broth.  This corn chowder recipe is somewhere in the middle.  No thickening has been used, but a rich taste comes from the cream added to the vegetable broth and milk base.

This recipe is easily veganized, and vegan substitutions are indicated for the dairy ingredients.  Often, bacon pieces are fried to render the fat used to sauté the vegetables.  I chose to use a combination of extra virgin olive oil and butter for health reasons, and I don’t think the resulting chowder was any less tasty.  If you like bacon, feel free to use it.  If you would like your chowder somewhat thicker, you can add bread crumbs to the broth.

Corn Chowder

(Serves 6 to 8)


  • 2 cups chopped onion
  • 2 cups chopped celery
  • 3 T. EVOO
  • 1 T butter (or Earth Balance)
  • ¼ cup chopped Italian parsley
  • 3 cups diced Yukon Gold potatoes
  • 3 cups frozen corn
  • 4 cups vegetable broth
  • ¾ cup breadcrumbs – optional
  • 1 bay leaf
  • 2 cups milk (or soy or almond milk)
  • 1 cup cream (or vegan cream substitute)
  • Salt and pepper to taste
  • Minced Italian parsley for garnish.


  1. Sauté onion and celery in EVOO and butter (or Earth Balance) until translucent.
  2. Add vegetable broth, potatoes and bay leaf (and bread crumbs if desired), and minced parsley.
  3. Bring to boil, and then simmer about 20 minutes until potatoes are tender.
  4. Blend in milk, cream, and corn and bring to simmer; taste and correct seasonings.  Garnish with more minced parsley.


  1. This soup looks hearty and delish! Be perfect to make today, because it is cold and snowy in Pittsburgh!

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