Creamy Corn Chowder

Name: Creamy Corn Chowder
Cuisine: American
Ingredients: 6 cups (1.5 l) Vegetable Stock, corn variation); ¼ cup (60 ml) light olive oil; 3 ears fresh corn; 6 cups (1.5 l) Vegetable Stock, corn variation); 3 cloves garlic, minced; ¼ cup (60 ml) dry white wine; 1 medium onion, diced; ½ green bell pepper, diced; 1 cup (240 ml) heavy cream or vegan alternative, such as coconut milk; 1 cup (240 ml) heavy cream or vegan alternative, such as coconut milk; 1 tablespoon salt; 1 large Yukon gold potato (about 8 ounces), peeled and cut into ½-inch (12-mm) cubes; ½ bunch cilantro, stems removed and roughly chopped; ¼ teaspoon freshly ground black pepper; 1 cup (240 ml) heavy cream or vegan alternative, such as coconut milk

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Ah, the famous corn chowder. There are so many wonderful versions, but this one is particularly beloved because it relies less on heavy cream and more on the natural starches inside puréed corn to thicken it to a luscious, velvety consistency. It’s easily made vegan, and the touch of bell pepper gives this sweet corn soup a little more balance.

Ingredients

Americas
United States
San Francisco
Summer
Vegan
Soup
Gluten-free

Ingredients

Method