Corn Chowder Soup Recipe Healthy, Light & Delicious

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Corn Chowder Soup Recipe – This is a lighter corn chowder. It has potatoes, fresh corn, carrots, peppers, spices, and broth. It can be made vegetarian and is delicious.

Do you want to cook corn chowder soup but a healthier version? Get ready to make soup because I adapted a recipe to create a new freshly made healthy soup that turned out yummy. It is lighter than the traditional corn chowder.

Enjoy this soup on a cool fall or winter day or night. It is still delightful. It’s healthy and filling but, if you like you can serve it with biscuits or keep it light with a salad.

But if you are looking for a different recipe for corn chowder you might like this Potato Corn Chowder.

Corn Cowder Soup

We got delicious peppers from the farmers’ market. There were poblanos, jalapenos, yellow peppers, and red peppers… The vegetables were locally grown and fresh making it the perfect time to make soup.

But, if you don’t have them in your area or don’t want the little spicy kick omit the peppers.

I love making big batches of soup on fall days. It’s perfect for an easy weeknight dinner. What’s not to love about? And heating leftovers for lunch the next day. Hello, delicious warm soup. It doesn’t last long when I make a pot.

Recipe Notes For Making Corn Chowder

• In this recipe for corn chowder, I used fresh garlic, onion, red bell pepper, one poblano pepper, and a sweet jalapeno.

• Take four fresh corn on the cobs peeled, cleaned, and then cut the corn off the cob for the soup.
• Then wash and cut about 8 small and medium-sized white potatoes for the soup.
• Note: I used chicken stock. If you want to make it vegetarian substitute the chicken broth with vegetarian vegetable broth.

I hope you enjoy making this soup or the original recipe too, which is more of a traditional corn chowder.

Corn Chowder Soup Recipe

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Corn Chowder

You can cut this recipe in half to make a smaller batch.

Ingredients

• 1 medium onion peeled chopped
• 2 cloves garlic chopped
• 1 red bell pepper washed, seeded & sliced or chopped into bite size pieces
• 1 poblano pepper wash cut & seeded (optional)
• 1 sweet jalapeno pepper wash cut & seeded optional
• 4 corn on the cob wash cut corn off * can substitute with canned corn
• 6-8 white potato s washed & cut quatered
• olive oil
• Chicken Broth or vegetable Broth 32 oz x 2 if making a full stock pot
• 1/2 teaspoon dried rosemary crushed
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper I used more-season to your preference
• Dash cayenne pepper

Instructions

1. Prep all vegetables on ingredient list
2. Grab a big stock pot
3. Add olive oil & saute onions toss in garlic, peppers & saute a few minutes longer
4. Add in broth
5. Toss in the rest of vegetables & let cook on a simmer at least 30 minutes (or until corn & potato s are tender occasionally stirring.

Recipe Notes

Adapted from this Taste of Home Recipe: http://www.tasteofhome.com/recipes/corn-chowder-soup

Are you looking for more soup recipes to cook?

• Chicken Tortilla Soup
• And find soup recipes for the Instant Pot here – Instant Pot Recipes
• Soup Recipes

What is your favorite fall soup?

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