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Soups & stews

Corn Chowder
Warm up your chilly autumn nights with hearty corn chowder. Add more vegetables if you like more chunks in your chowder. Pair with some whole-grain biscuits and a light salad for a satisfying meal.
1 Tbsp. vegetable oil
2 Tbsp. diced celery
2 Tbsp. diced onion
2 Tbsp. diced bell pepper
1 1/2 cups whole kernel corn
1 cup cubed red potatoes
1 cup water
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 cups skim milk
2 Tbsp. flour
2 Tbsp. chopped fresh parsley
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Corn Chowder

Corn Chowder

Corn Chowder
Two Stars Guiding Stars
  • Servings:4 (331 g)
  • Prep Time:30 minutes
  • Cook Time:0 minutes
1. Heat oil in medium saucepan. Add celery, onion, and pepper. Saute until fragrant (2-3 minutes).
2. Add corn, potatoes, water, salt, pepper, and paprika. Bring to boil, then reduce heat to medium. Cook covered until potatoes are tender (10-12 minutes).
3. Whisk milk and flour together and slowly pour into soup, stirring constantly. Simmer until mixture comes to boil and thickens (5-8 minutes). Season with pepper to taste and serve garnished with parsley.