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  • Writer's pictureNicole Kuhn

Corn Chowder

Updated: Jul 15, 2020

A vegetarian friendly dish that is sure to warm your soul!



vegetarian friendly


35 minutes



  • 2 tbsp. olive oil

  • 1 tbsp. butter

  • 1 whole sweet onion, chopped

  • 1 whole leek, green top cut off and discarded, white stalk cleaned and chopped

  • 4 cloves garlic, minced

  • 1/4 tsp. paprika

  • 3 cups frozen sweet corn

  • kosher salt & black pepper for seasoning

  • 4 cups vegetable stock

  • 1 cup heavy whipping cream


  • Add olive oil and butter in a large pot over medium-high heat.

  • Add onion and leek, sauté until tender and slightly brown, about 6 minutes. Add garlic and paprika, cook until fragrant. Add in corn and sauté together for about 5 minutes. Season with salt and pepper.

  • Add vegetable stock to the pot and stir to combine. Reduce heat to a simmer and cook for 10 minutes.

  • Using an immersion blender or food processor, blend until desired smooth consistency.

  • Add heavy cream and let simmer for an additional 10 minutes to thicken.

  • Top with corn, paprika, and green onions. Serve with a slice of toasted bread.

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