The Best Corn Chowder

Name: The Best Corn Chowder
Ingredients: 1 tsp olive oil; 1 medium onion (diced); 2 carrots (diced); 2 stalks celery (diced); 1/2 red bell pepper (seeded and diced); 3 large Yukon Potatoes (diced with skin on); 2 cups corn (fresh, canned or frozen) (Reserve 1/2 cup for after blending.); 1 15 oz. can white beans (navy, Great Northern, or cannellini) (rinsed and drained); 1 tsp paprika; 1/4-1/2 tsp chili powder; 6 cups water; salt and pepper to taste; Nutritional Yeast to taste (optional)

By Alyssa Axelrod | November 11, 2024 | | < 1 min |

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The Best Corn Chowder

Creamy and delicious chowder without the fat and calories.

Print Recipe

Course Dinner, Soup

Cuisine American

Equipment

1 Pot or Dutch Oven
1 Blender or immersion blender

Ingredients

1 tsp olive oil
1 medium onion diced
2 carrots diced
2 stalks celery diced
1/2 red bell pepper seeded and diced
3 large Yukon Potatoes diced with skin on
2 cups corn (fresh, canned or frozen) Reserve 1/2 cup for after blending.
1 15 oz. can white beans (navy, Great Northern, or cannellini) rinsed and drained
1 tsp paprika
1/4-1/2 tsp chili powder
6 cups water
salt and pepper to taste
Nutritional Yeast to taste optional

Instructions

Heat oil on medium high heat.
Add onions, carrots, celery, and red bell pepper. Saute for three minutes.
Add potatoes and seasonings. Saute for another five minutes.
Add water. Bring to a soft boil for about 5 minutes. Reduce to simmer.
Add corn and beans and simmer on medium for 20 minutes or until potatoes are tender.
In blender or with immersion blender, blend until creamy with some texture. Add remaining corn.