This healthy corn chowder is full of flavor but is so easy and healthy. It is the perfect soup when you want something good and good for you.
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Healthy Corn Chowder is the best way to use fresh corn. Straight from the garden and then make big batches and freeze for when you want to relive that summer goodness.
Soup is such a comfort food, if you are always looking for great recipes, check out these cozy soup recipes.
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What We Love About This Dairy Free Corn Chowder Recipe
This corn chowder recipe is dairy free and gluten-free and perfect for guests that you do not know their dietary requirements. It is such a healthy corn chowder recipe but the flavor from the roasted fresh corn truly elevates the soup.
- Easy Ingredients: All found in pantry or garden.
- Family Friendly: Corn is a favorite vegetable and everyone loves this chowder.
- Adaptable: Can make it low-carb, meat free, dairy free, etc…
- Freezable: Perfect to tuck away for the fall or winter months.
Ingredient Notes
- Corn on the Cob: Any variety of corn on the cob you can get at the farmers market or store.
- Vegetables: Onion, celery, carrots, bell pepper etc.
- Seasonings: Fresh Sage, fresh thyme and all purpose seasoning.
Variations and Substitutions for this Roasted Corn Chowder
- Frozen Corn – Try using frozen roasted corn in this recipe.
- Roasted Garlic- Can enhance the flavor profile of the soup.
- Vegetable Stock – Enhance the flavor by replacing he water with vegetable broth or stock.
How to Make Summer Corn Chowder
These are the basic steps for making jalepeno corn chowder. Please refer to the recipe card below for more detailed instructions.
STEP 1: GRILL
First, preheat grill or broiler and blacken the corn on all sides, cool and remove the husks and silks. Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.
STEP 2: REMOVE KERNELS
Next, remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
STEP 3: IN STOCKPOT
Then in a large stockpot over medium heat add oil, onions, celery, carrots and peppers and cook until tender. Next add reserved cobs and two quarts of water. Raise heat to high, cover and bring to a boil. Reduce heat; simmer until flavors are well blended, about 45 minutes.
STEP 4: REMOVE COBS
Next remove and discard cobs and then add 3 pounds of the kernels and simmer for 10 minutes. Remove pot from heat..
STEP 5: BLEND
Using an immersion blender, puree soup. Add remaining corn kernels; adjust seasonings such as salt to taste. Finally, garnish with reserved corn wheels.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
This is great to make in advance when all the vegetables are fresh and abundant and then freeze for when you need it.
HOW TO STORE THIS RECIPE
Store in an airtight container in the refrigerator or freeze.
HOW TO FREEZE THIS RECIPE
This soup can be frozen for six months in an airtight container.
HOW TO REHEAT THIS RECIPE
Thaw in the refrigerator overnight and reheat bowls in the microwave or in a saucepan on the stovetop over medium-high heat.
Frequently Asked Questions
Feel free to add chicken broth if you do not want it to be vegetarian.
Add some potatoes such as russet potatoes or Yukon gold potatoes, cauliflower or broccoli. Cook until fork-tender.
Of course, you can adjust this chowder recipe to make the amount that you need but I recommend making more for future meals.
Yes, you can add cayenne pepper or any other spices if you don’t like jalapeno or omit heat all together. Smoked paprika is also wonderful in this soup.
Expert Tips for Making This Recipe
- Add Toppers: Fresh parsley, greek yogurt or cheddar cheese.
- Dairy: Heavy cream can be added for a creamy soup with a little flour.
- Alternate cooking method tip: Feel free to add as many tips as you need in this section
- Dietary consideration tip: This soup can be made in the slow cooker or the instant pot for a great instant pot corn chowder.
What to Serve with Healthy Corn Chowder
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Healthy Corn Chowder
Ingredients
- 18 Ears Sweet corn, with husks, divided
- ¾ cup peanut oil
- 2 ½ cups onion, finely diced
- 1 cup celery, finely diced
- ½ cup carrot, finely diced
- 1 cup Red Bell Pepper, finely diced
- ¼ cup jalapeños, finely diced
- 1 tablespoon fresh thyme leaves
- 2 teaspoons fresh sage leaves, chopped
- 1 teaspoon All Purpose Seasoning
Instructions
- Preheat grill or broiler. Grill or broil corn until blackened on all sides; cool; remove husks and silks.
- Cut 4 of the ears into 24 (1-inch) rounds; reserve for garnish.
- Remove kernels from the remaining 14 ears (makes about 3-½ pounds or 2-½ quarts); break cobs in halves and reserve.
- In a large stockpot, over medium heat, heat oil.
- Add onions, celery and carrot, red bell pepper; cook until tender but not browned, about 10 minutes.
- Stir in jalapeño, thyme, sage, all purpose blend; cook and stir for 2 minutes.
- Add reserved cobs and 2 quarts water.
- Raise heat to high, cover and bring to a boil.
- Reduce heat; simmer until flavors are well blended, about 45 minutes.
- Remove and discard cobs.
- Add 3 pounds of the kernels and simmer for 10 minutes longer.
- Remove pot from heat.
- Using an immersion blender, puree soup.
- Add remaining corn kernels; adjust seasonings.
- Garnish with reserved corn wheels.
Expert Tips
- Add Toppers: Fresh parsley, greek yogurt or cheddar cheese.
- Dairy: Heavy cream can be added for a creamy soup with a little flour.
- Alternate cooking method tip: Feel free to add as many tips as you need in this section
- Dietary consideration tip: This soup can be made in the slow cooker or the instant pot for a great instant pot corn chowder.
