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Healthy Corn Chowder
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
5
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
10
servings
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.
Notes
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.