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Vegetarian Corn Chowder – Easy Thick Corn Soup

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.
Cook Time1 hr
Total Time1 hr
Course: soups stews
Cuisine: American
Servings: 2 serving
Author: Sujata Shukla


  • 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



  • 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.