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Corn and Potato Chowder

Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Servings 8 Cups


  • 1 Large Onion small dice
  • 2 Ribs of Celery small dice
  • 1 Large Carrot small dice
  • 1 Red Bell Pepper small dice
  • 1 Large Russet Potato peeled, small dice
  • 4 Ears of Corn kernels cut off, cobs discarded
  • 1 teaspoon Garlic Powder
  • 2 teaspoon Smoked Paprika
  • ½ teaspoon Dried Oregano Leaves
  • ½ teaspoon Dried Thyme Leaves
  • 3 Cups Vegetable Stock
  • 1 Can Coconut Milk


  • Method
  • Into a dutch oven or soup pot over medium heat, cook onion, carrot, celery, and bell pepper until softened, 5-7 minutes. Add garlic powder and paprika and stir to distribute. Add corn kernels and cook for 1 minute more. Add potato and vegetable stock. Simmer for about 30 minutes or until the potato and corn are cooked through. Add coconut milk and stir. Remove from heat. You can stop here and eat the soup as is.
  • If you want a thicker chowder consistency, carefully, add about 4 cups of soup into a large heatproof measuring cup or a large heat proof Tupperware container and blend with an immersion blender until smooth. Alternatively, you can ladle about half of the soup into a blender and blend it until smooth just be very careful as the soup is hot. Add the blended soup back into the pot and stir.
  • Serve with biscuits always.