This easy vegetarian corn chowder with frozen corn is comfort in a bowl! It’s a a delicious, filling chowder to make with frozen summer corn and a few other simple ingredients.
Creamy Summer Corn Chowder
Obviously, corn chowder is a great winter soup but, it can be a yummy summer soup too because of the availability of fresh sweet corn, that I like to freeze for the winter months. It’s great to pull out of my freezer to make corn chowder in particular. I use it tmake my over-the-top delicious Corn and Crab Chowder and my Chicken Corn Chowder.
This comforting and filling soup has a creamy texture and sweet corn flavor.
As I’ve mentioned above, every summer, I buy ears of sweet fresh corn at a local produce stand or grocery store. I boil it, then cut the kernels off of the cobs, put them in quart sized freezer bags and freeze the corn to pull out in the colder months.
Frozen sweet summer corn makes the best soup! So, save your summer corn for soup season!
Sweet corn will make this creamy soup inevitably more tasty. Add a piece of warm bread and your belly will be so happy!
You may want to make a double batch because you’re family will devour it! If you have teens like I do, you may find half of the soup gone the first day you make it.
What kind of corn to use
You may use yellow or white corn or a combination of both. As I’ve mentioned above, I like to use summer corn that I store in my freezer.
Also, using frozen corn cuts down on the sodium of canned corn where you can control the amount of sodium for this recipe.
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Easy Vegetarian Corn Chowder with Frozen Corn
Ingredients
*The full recipe is in the recipe card below where you can adjust the servings.
- frozen corn kernels
- vegetable stock or vegetable broth
- onion
- carrots
- potatoes (I used Yukon Gold potatoes)
- all purpose flour
- butter
- bay leaf
- black pepper
- heavy cream
Instructions Summary
- First, sautee onions, carrots, bay leaf, and black pepper in butter in a Dutch oven or large pot for about five minutes.
- Next, add the flour and stir.
- Then, slowly add the vegetable stock and stir.
- Next, add in the potatoes and corn and let it come to a boil.
- Then, add the heavy cream, cover and turn it down to med/high heat. Let it cook for about 15 more minutes or until the potatoes are soft. Add salt if you think it needs it. This creamy soup thickens as it sits.
Storage
Store leftover corn chowder in an airtight container in the refrigerator for up to three days for maximum freshness.
Substitutions
- You may substitute half and half for the heavy cream if that’s what you have on hand.
- If you don’t have carrots, omit them or add the same amount of celery instead.
This comforting soup is perfect make during a cool late summer in September or early fall. Because this is a filling soup, it’s great for lunch or dinner. It’s great to have on hand for “starving” teens with bottomless stomachs! Now that I have one, I know how difficult it can be to keep food in the fridge. So, don’t be surprised if they eat half the soup in one sitting!
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Easy Vegetarian Corn Chowder with Frozen Corn
Ingredients
- 5 tbsp butter
- 1/2 cup onions
- 1/2 cup carrots
- 1 bay leaf
- black pepper to taste
- 1/2 cup all purpose flour
- 4 cups vegetable stock or broth
- 2 cups potatoes (peeled and cut into 1/4-1/2 inch cubes)
- 2 cups frozen corn kernels
- 1/2 cup heavy cream
Instructions
- In a large stock pot on med/high heat, add butter, onion, carrots, bay leaf, black pepper. Cook for about five minutes.
- Stir in flour. It will look pasty which, is fine. Add the vegetable stock a little at a time while constantly stirring.
- Stir in potatoes and corn kernels. Let it come to a boil and cook for about 15 min on med/high heat.
- Stir in the the heavy cream and cook for 20 more minutes or until the potatoes are soft when pierced with a fork. Add salt to taste.
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