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Olivia

Corn Chowder

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Corn chowder made creamy and comforting with potatoes and sweet corn. A classic Let’s Veg recipe perfect for simple, homemade meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 -8
Course: Soup
Cuisine: American
Calories: 182
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil or butter
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups potatoes peeled and diced
  • 3 cups corn kernels fresh, frozen, or canned and drained
  • 3 cups vegetable broth
  • 1 cup milk or plant-based milk
  • Salt to taste
  • Black pepper to taste
  • ½ tsp smoked paprika optional

Equipment

5 Quart Pot
5 Quart Pot
$39.95 $28.07
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02/01/2026 12:03 pm GMT
small soup pot

Cooking Instructions
 

  1. Heat olive oil or butter in a pot over medium heat.
  2. Add onion and cook for 4-5 minutes until soft.
  3. Add garlic and cook for 30 seconds until fragrant.
  4. Add potatoes, corn, vegetable broth, salt, pepper, and smoked paprika if using.
  5. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes, until potatoes are tender.
  6. Stir in milk and simmer for another 5 minutes.
  7. For a creamier texture, blend part of the soup and return it to the pot.
  8. Taste and adjust seasoning. Serve warm.

Nutrition

Calories: 182kcalCarbohydrates: 29gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 689mgPotassium: 500mgFiber: 4gSugar: 8gVitamin A: 554IUVitamin C: 17mgCalcium: 68mgIron: 1mg

Notes

Blend half the soup for classic chowder texture
Add herbs like thyme or parsley before serving
Make it vegan easily with plant-based milk

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