Saturday, May 9, 2015

Vegetable Corn "Chowda"

I came across this recipe by Kristen on and just had to try it! I made a few variations to put my own spin on it. First, I only used one green bell pepper and one red bell pepper and made up the remaining volume with yukon gold potatoes. It just didn't seem like "chowda" (said with thick Boston accent) unless I was going to have me some potatoes! I also attempted to "roast" my corn (which was canned and may have been my problem) and I don't think it made too much of a difference in the recipe. I do imagine though that if you grilled your corn, as the recipe suggests, and can get some good char on it that it would add some great smokiness to the chowder. But alas, I do not have a grill. It also seems like a lot of work to me and I'm all about simplicity in my cooking.

I'd like to put a little plug in for my all-time favorite vegetable broth. Pacific Organic Vegetable Broth. I've tried quite a few pre-made vegetable broths...some good, some awful, but I always come back to this one. Its on the pricier side, but I get mine in bulk from Costco when they have it in stock and it makes the price per carton much cheaper. I have attempted to make my own vegetable broth before, but it didn't turn out so well. It was very bland and didn't really add any depth to the dishes I used it in. If someone has a secret to homemade broth, let me know!

Seeing all those yummy vegetables makes me feel better about adding cream at the end....sort of.

I forgot to take a nice posed picture of the soup when it was done. So this is my half-eaten bowl, which looks less appetizing, but I promise is SO GOOD! It will make a solid addition to our dinner rotations. The soup is so creamy and flavorful and perfect with a side of freshly baked bread (recipe to come).

The recipe below is my recipe with the variations I made. If you'd like to try Kristen's recipe with roasted corn, just click on over here


Vegetable Corn "Chowda"
Prep time: 10 minutes  Cooking time: 6 -7 hours
Servings: 8

4 cups canned or frozen corn
4 cups vegetable broth
1 onion, chopped
4 garlic cloves, minced
2 carrots, chopped
2 celery ribs, chopped
1 red pepper, chopped
1 green pepper, chopped
1.5 cups yukon gold potatoes, chopped
2 bay leaves
1.5 cups skim milk
1/2 cup heavy cream
salt and pepper

-Add corn, broth, onion, garlic, carrots, celery, peppers, potatoes and bay leaves to slow-cooker. Cook on low for 7 hours.

-With one hour of cooking time left, puree half the chowder in a blender or food processor and then add it back to the slow-cooker. Add skim milk and continue cooking until done.

- When finished cooking, add cream, salt and pepper to the chowder. Mix until incorporated and serve.


  1. The only thing I'm dreading about trying this recipe is buying celery (boo!). I use the two stalks and then have a whole thing of inedible celery left--because it's disgusting.

    I know I sound like a five year old right now, but SERIOUSLY. Celery, what is your deal?

    1. Have you tried freezing your celery? I chop it up small when I but it and freeze it in bags in 1/2 c and 1 c amounts. That way when I want to make a soup with celery (which there are a lot) I already have it and am not running out to get some and then have the rest get wasted. I do the same thing with carrots and peppers.