There is something so comforting about sitting down and digging into a hearty bowl of Corn Chowder Soup. Really, any hearty soup that is packed with vegetables and creamy and delicious fits the bill.
But if we’re looking for something that’ll really hit the spot with a slightly sweet, and soul nourishing cream base, this recipe is it.
Fall soup recipes are some of the best because they use seasonal vegetables that are so versatile and so affordable. Taking something like a butternut squash that is hard and ugly and can be intimidating, and then turning it into a silky, healthy, and heart warming soup is just magical.
While corn is a summer vegetable, the thicker, chowder style soups scream fall weather to me. I just can’t bring myself to dig into a hot bowl of soup in the summer when it’s already 95 degrees outside. So, in my mind, corn soup is a fall soup!
This corn chowder soup recipe is also super budget friendly. Not only does fresh corn go on sale like crazy this time of year, but you can also easily used canned corn as well.
So what do you do with all that extra corn? You turn it into this easy recipe for corn chowder. And that means, the focal point of this soup can be made for practically pocket change.
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If you’re anything like me, once those canned vegetables go on sale at the supermarket, you stock up. You can bet that I have a minimum of 5 cans of corn in my pantry at any point during the year. Which means, you can pull this easy soup together using pantry staples cheaply and quickly!
This was actually one of the recipes we tried from Everyplate and are so glad we did!
Is it Bisque or Chowder Soup?
In this recipe, it’s chowder. And by definition according to MyRecipes.com, it’s a chowder. That’s because bisques have a velvety, creamy texture, where chowders are typically chunky.
That’s really the biggest difference between bisque vs. chowder, because they are both usually thick and creamy. But only one is chunky. Simple enough!
Is corn soup good for you?
Of course it is, it’s a vegetable based soup. If you’re looking to find creative ways to get more veggies into your diet, then this is a great option.
However, if you’re following a particular diet that restricts the type of foods you eat, then it may not be. Either way, consult your doctor.
If you follow a low carb diet or keto lifestyle, then this is not the soup for you because corn, by nature, is a high carb food. And because when we’re looking for what we want to eat with corn soup, you bet we’re going to say a big piece of toasty garlic bread.
Also, while this is a vegetarian recipe, it’s not vegan. There are actually four different types of dairy being used here, so you may also want to consider alternative ingredients if you’re a vegan or lactose intolerant.
Do I need to use fresh corn?
Again, this is based on seasonality and preferences. If you’re looking for a summer soup recipe, then this will be in season and corn will be plentifully available. Fresh is best, and I always recommend using fresh produce as much and as often as possible.
With that being said, I’m also a mom and if a shortcut exists, you KNOW it’s being taken.
So, if fresh corn is not in season, or just not available to you, you can absolutely use frozen or canned. They are both picked and packed at the height of freshness so you can ensure you’re getting quality ingredients.
Recipe for Easy Corn Chowder
The basics of the recipe are pretty straight forward. And feel free to play around by adding other favorites if you’d like. This is a great soup to experiment with. A lot of folks love adding crispy bacon or hearty potatoes!
For starters, make sure you have crunchy and sweet corn. Whether fresh, frozen or canned, make sure you’re going with a quality brand that won’t leave you with mushy kernels.
Select luscious cheeses and silky smooth cream cheese for a velvety finish.
Fresh chives and fresh onion are a must! Do not use onion powder as you won’t get the same texture or flavor.
Get wild and enjoy it in a season other than summer. Live life of the edge you little dare devil you.
Recipes You’ll Love
- Vegetarian Black Bean Quesadilla
- Roasted Butternut Squash Soup
- Sweet Potato Risotto
- Sprouts and Avocado Sandwich
Vegetarian Corn Chowder Soup
- 1 Small Yellow Onion
- 2 cloves Garlic
- 2 stalks Scallions
- 15 oz canned Corn OR kernels cut from 4-5 fresh cobs
- 1.5 cup Milk
- 1 oz Vegetable Stock Concentrate
- 1 Demi Baguette
- 1 oz Cream Cheese
- 3 oz Shredded Cheddar Cheese
- 1 oz Sour Cream
- Hot Sauce to taste
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 tbsp Flour
For the Garlic Bread
- Preheat oven to 450 degrees
- As the soup is thickening, sprinkle the rest of the garlic and olive oil into a bowl and microwave for 15-20 seconds.
- Slice the baguette long ways and brush the garlic and oil onto the bread, coating it evenly.
- Season lightly with salt and pepper.
- Place the bread into the oven for 5 minutes, to allow the crust to get nice and crispy.
- After 5 minutes, carefully remove from oven and set aside, allowing it cool enough for you to slice.
For the Corn Chowder
- Remove skin from onion and finely chop, along with the garlic. Thinly slice the scallions and keep the white parts separate from the greens.
- If using canned corn, rinse and drain well, and set aside. If using frozen, thaw thoroughly and drain well, and set aside.
- In a large sauce pot, add two tablespoons butter on medium-high heat. Once melted, add the onions, white scallion parts, and a pinch of salt and pepper to the pot and stir. Allow to cook until softened and the edges of the onion start to lightly brown. If it is cooking too fast, lower the heat to medium. You don’t want to char the onions.
- Saturee in the pot for 5 minutes and then add half of the garlic and continue to stir for one minute.
- Next, add two tablespoons flour by gradually shaking it in over the onion and garlic and continuously stirring. Add until add flour is in the pot and stir well until it starts to slightly brown.
- Then, slowly stir in the milk until thoroughly combined.
- Once the milk has been incorporated, add 1 ½ cups water along with the stock concentrate and bring to a boil. Allow it to come to a rolling boil and keep boiling until the soup thickens, up to 10 minutes.
- After the soup reaches thickness and you hit 10 minutes, add the cream cheese and corn, along with a pinch of salt and pepper to taste and stir well. Bring the heat to low and add the cheddar cheese, mixing until melted.
- If the soup is not thick enough, sprinkle in more flour and bring to boil until you reach your desired consistency.
- If the soup is too thick, add a splash of water or milk and stir until you’ve reached your likeness.
- Finally, divide and serve soup, topping it with a dollop of sour cream, and garnish with the scallion greens. Top off with a drizzle of hot sauce (as much or as little as you prefer), and serve with a thick slice of garlic bread.