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Home » Soups » Corn Chowder – Thick Corn Soup

Corn Chowder - Thick Corn Soup

Published: May 11, 2015 Modified: Oct 15, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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A white plate with mustard yellow vegetarian corn chowder garnished with fresh mint, flecked with ground black pepper. Sliced carrots, baby corn and some corn kernels seen below the image of the Soup. https://www.PepperOnPizza.com

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Vegetarian Corn Chowder, a refreshing and easy to make soup. Filling, comforting and delicious. Flavoured with fresh mint leaves and with thyme. Mildly spiced with black pepper powder and red pepper flakes, this is one soup you will come back to again and again. Even the kids will love the chowder! Can make a meal by itself with slices of toasted bread.

Thick yellow corn chowder with kernels of corn seen on the surface, on a white plate. Garnished with mint leaves
Corn Chowder - Vegetarian, with Carrots and Corn

 

Making Vegetarian  Corn Chowder

Carrots and corn make up the bulk of the soup. The combination of vegetables use give it just the right texture and blend of flavours. Thyme and fresh mint add the finishing touch.

The recipe for this thick Corn soup has been broadly adapted from Two Peas And Their Pod food blog. The original recipe calls for potatoes and celery which I have not used. Though I love Potatoes, I wanted a less dense soup. And celery has been left out as I didn't have any when I made the soup. They are also not that readily available in many places in India.

I've made quite a few changes to the quantities of some of the ingredients to balance the omission of the potatoes.

I decided to puree the vegetables at one point, before adding the corn, and the resulting texture of the soup is therefore different from the original recipe.

With November on its way in and all kinds of bugs and flu hovering and ready to strike the unwary, this vegetarian corn chowder is just right for a hot, tasty and nutritious meal with not too much effort in the kitchen. It is thick enough to make a light meal of itself, with a slice or two of bread alongside.

Other Soups You may like to Try from this blog:

Curried Chili Zucchini Soup with Walnuts and Turmeric

A cup of mustardy yellow Chilli Zucchini Soup with Walnuts and curried with chilli powder and Turmeric. Garnished with red chilli slices, walnuts and fresh herbs

 

Pea Mint Basil Soup: Nourishing Winter Soup

Two bowls of green Pea Basil and Mint soup with a bowl of basil oil and split green pea pods in the foreground, all on a green background and with a white napkin at the background

 

Roasted Pumpkin Soup

Curried Roasted Pumpkin Soup with apples and Indian spices including turmeric, in a white bowl and a garnish of ruby red pomegranate arils and crushed pista nuts

Thick yellow corn chowder with bits of corn seen on the surface, on a white plate. Garnished with mint leaves

Vegetarian Corn Chowder – Easy Thick Corn Soup

Course: soups stews
Cuisine: American
Cook Time: 1 hour
Total Time: 1 hour
Servings: 2 serving
Author: Sujata Shukla
Vegetarian Corn Chowder, an easy to make, nutritious and delicious Soup of Corn, red bell pepper and carrots, flavoured with mint and thyme and red pepper flakes.
Print Recipe

Ingredients

  • 1 carrot
  • ½ cup onion
  • 2 cloves garlic
  • ½ cup red pepper - sliced
  • 1 cup baby corn - sliced
  • 2 tablespoons unsalted butter - or vegetable oil
  • 2 cups vegetable stock
  • 2 ½ cups milk
  • ¼ cup flour
  • 2 cups corn
  • 1 tsp black pepper - freshly ground
  • ¼ tsp red pepper flakes
  • ½ tsp dry thyme leaves
  • a few mint leaves - fresh or dry
  • ¼ teaspoon salt - or to taste

Instructions

Preparation

  • Peel the carrots, onion, garlic. Dice carrots, baby corn and red pepper into similar slices, about 1cm square. Uniform sizes will help them cook faster and get done at the same time. Slice onions and garlic.

Making Vegetarian Corn Chowder

  • Melt the butter in a pan and sauté onions for 2 minutes. Add garlic, sauté for 30 secs. Add carrots, red peppers and baby corn. Sauté for 5 minutes on low flame, stirring often.
  • Add the stock, bring to a simmer and cook on low flame for 20 minutes till the carrots are tender and soft. Strain the vegetables, leaving the drained stock in the pot. Turn off the flame.
  • Let the vegetables cool for 5-10 minutes. Transfer to a blender and puree coarsely. Its okay if a few pieces remain, as they will add to the texture of the soup.
  • Transfer the puree back to the pan of stock, and heat it through on low flame for 5 minutes, stirring occasionally
  • While the soup is cooking, mix the flour in half the milk. Add this mixture to the pan, whisk it in. Add the fresh/ frozen kernels of corn and stir. Add salt to taste, ground pepper, red pepper flakes and thyme.
  • Add more milk till the soup is thin. The soup will thicken once it cools. Bring to a simmer, lower the flame and cook for 20 minutes or till the soup is thick, stirring periodically.
  • Take the Soup off the stove. Garnish with mint leaves and serve hot, with toasted or fresh bread.

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Previous Post: « Savoury Semiya (Seviyan) Upma
Next Post: Potato fry tempered with poppy and nigella seeds »

Reader Interactions

Comments

  1. Sujata Shukla says

    August 12, 2015 at 2:34 pm

    Thank you Shreya! Do try it out, it's easy and the results are most satisfying!

    Reply
  2. shreyatiwari13 says

    August 12, 2015 at 2:17 pm

    Lovely... 😊

    Reply

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Hello There!

Hello from Sujata Shukla, the Author, Owner, Head Cook and Bottle washer at PepperOnPizza.com. The recipes I share with you are from fresh produce, vegetarian except for the occasional egg, usually made from scratch. Traditional Indian, specially Tamil recipes are my forte, along with a slew of Salads and Soups for a healthy lifestyle. Check out my Author Page!

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