Corn Chowder
Corn Chowder is made with fresh, sweet corn, hearty potatoes, and bell peppers for sweetness. It is quick to make, and is loaded with flavors!
Equipment
Ingredients
Ingredients For Corn Chowder
- 4 cups 16 oz. fresh or frozen corn kernels
- 2 large russet potatoes, cubed
- 2 cups mixed bell peppers, diced; (red, yellow, orange)
- 1 jalapeno pepper, chopped; deseed for less spicy
- 3-4 cloves garlic, minced
- 1 medium yellow or white onion, chopped
- 1 medium Roma tomato, chopped
- 3 cups broth or water
- ½-3/4 cup heavy cream or half-n-half or milk; For vegan, use plant-based milk
- 4 oz. pepper jack cheese, grated, add more if you prefer; For vegan, use vegan cheese
- ½ tablespoon white vinegar
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper, adjust to taste
- salt & pepper, to taste
- Handful of fresh cilantro, chopped
- Freshly squeezed lemon juice, adjust to taste
For The Slurry
- 2 tablespoon cornstarch + 2 tablespoon water; as needed
Instructions
Instant Pot Corn Chowder
- Turn ON sauté (normal), when it displays “HOT”, add butter. Once the butter is melted, add onions, garlic, jalapeno, bell peppers, and sauté for 1-2 minutes.
- Add corn, potatoes, cayenne pepper, and smoked paprika. Add broth or water, and mix well. Turn OFF sauté.
- Turn ON pressure cook (high), for 5 minutes. Followed by 10 minutes of natural pressure release.
- Open the Instant Pot lid, and blend ⅓ of the soup to a smooth puree, leaving ⅔ of the soup chunky.Note: Blend soup to the desired consistency.
- Return the mixture to the pot. Turn on sauté mode (normal). Add tomatoes, cream or milk, and bring it to a gentle boil.
- Add vinegar, and corn starch slurry, and mix well. Simmer the soup for 3-5 minutes or until desired consistency. Turn OFF sauté. Stir in cheese.Note: The soup will thicken as it cools down.
- Add fresh cilantro, lemon juice, and salt & pepper to taste.
- Serve some summer corn chowder in some Homemade Bread Bowls for café style dining. Enjoy!!
Instructions For Stovetop Corn Chowder
- In a large, heavy-bottomed pot, melt butter over medium heat. Once the butter is melted, add onions, garlic, jalapeno, bell peppers, and sauté for 1-2 minutes.
- Add corn, potatoes, cayenne pepper, and smoked paprika. Stir in vegetable broth or water, and mix well. Bring the soup to a boil, cover, and simmer for 15-20 minutes or until potatoes have softened.
- Blend ⅓ of the soup to a smooth puree, leaving ⅔ of the soup chunky.Note: Blend soup to the desired consistency.
- Return the mixture to the pot. Add tomatoes, cream or milk, and bring it to a gentle boil.
- Add vinegar, and corn starch slurry, and mix well. Simmer the soup for 3-5 minutes or until desired consistency. Turn OFF the heat. Stir in cheese.Note: The soup will thicken as it cools down.
- Add fresh cilantro, lemon juice, and salt & pepper to taste.
- Serve some summer corn chowder in some Homemade Bread Bowls for café style dining. Enjoy!!
Video
Notes
- Puree soup in batches, do not fill the blender jar more than ⅓. Keep the lid of the blender slightly open to let the hot air escape while blending, to avoid any accidents. Use a kitchen towel to cover the lid to avoid any splashes. You can also use an immersion blender to puree the soup.
- Please refer to the post for the following
-
- Tips For Best Corn Chowder
- Frequently Asked Questions
- How To Naturally Thicken The Soup
Nutrition
Nutrition Facts
Corn Chowder
Amount per Serving
Calories
233
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
17
mg
6
%
Sodium
345
mg
15
%
Potassium
625
mg
18
%
Carbohydrates
36
g
12
%
Fiber
5
g
21
%
Sugar
9
g
10
%
Protein
10
g
20
%
Vitamin A
1903
IU
38
%
Vitamin C
75
mg
91
%
Calcium
165
mg
17
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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