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Corn chowder soup topped with scallions and served with toasted garlic baguette

Vegetarian Corn Chowder Soup

Dig into this big bowl of homemade cheesy corn chowder with sweet corn any time of year! Perfect weeknight meal on a budget!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 2
Calories 780 kcal

Ingredients
  

  • 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
  • Salt
  • Pepper

Instructions
 

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.