New England fishers originally threw their catch of the day in a big pot with other ingredients and called it a chowder. Our vegetarian version may not be authentic to our region, however it has the same qualities of being a thick and creamy soup that’s perfect for cold winter days.
STEP ONE – Preparations
- Get out a large stockpot and a blender or food processor
STEP TWO – Make the Soup
Ingredients:
2 tablespoons unsalted butter
1 peeled and chopped medium carrot
1 peeled and chopped medium onion
¼ cup all-purpose flour
1 tablespoon minced garlic
2 peeled and chopped medium potatoes
2 cups corn (fresh or frozen)
4-5 cups vegetable broth
½ cup milk
½ half-and-half
1 bay leaf
1 teaspoon fine sea salt
1 teaspoon ground pepper
Instructions:
- In the large stockpot, melt the butter over medium heat.
- Add the carrot and onion and cook for 10 minutes.
- Stir in the garlic and flour and cook for 1 minute.
- Add the potatoes, corn, 4 cups of broth, milk, half-and-half, bay leaf, salt, and pepper and mix well.
- Bring the soup to a boil, reduce the heat to a simmer, and cook covered for 30 minutes.
STEP THREE – Finish the Soup
Ingredients:
4 sprigs fresh thyme
Instructions:
- Remove the pot from the heat and take out the bay leaf.
- Cool slightly, then puree in the blender or food processor until smooth. The soup should be a little thicker than a typical tomato soup. If it’s too thick, add more broth. If it’s too thin, add more flour and whisk to incorporate.
- Ladle into bowls and garnish with the thyme.
Recommended Serving Size: 2 cups soup
Exchanges: 3 starch, 1 fat
Nourish 
This looks so good – I’m going to try it! I’m not vegetarian but I don’t like most seafood so this is perfect. Thanks!
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You’re welcome, Toni! We hope you enjoy!
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Looks so peacefully yummy! I am listening to piano music while working and that bowl looks so welcoming to my setup right now 🙂
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Yes, that would be the perfect addition! Thank you! 😊
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So delicious and warming.
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This is an excellent dish and is easy to add more of what wanted. Thank you.
Joanna
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You’re very welcome! It’s versatility is one of the reasons we love it so much!
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Thinking if I only prepare and dine on one meal a day from your treasure chest, I will soon weight 350 pounds. Have you no shame, to do this to us? “Sensible portions,” they say. What? Are you nuts? Faced with ‘delicious,’ one does not do ‘sensible portions’! This one especially devious…
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Haha thankfully all our recipes are on the lighter side and made with very wholesome ingredients. That way, you can eat more and not feel the guilt we unfortunately often associate with good food. It’s all about balance but also enjoying yourself, especially around the holidays!
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I love corn chowder. Featured a shrimp and corn recentlt, but now you’ve got me thinking of a curry corn chowder. Thanks for the inspiration.
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You’re welcome! It really is an excellent dish because of how versatile it is. Curry corn chowder sounds like a great idea!
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This looks really good! I would definitely try it maybe with an almondmilk or cashew milk🌱
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Thank you, it is very delicious! Let us know which milk you use and how it turns out. Our goal this year is to eat more plant-based foods 🌱
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I totally will!! I used an almond/potato mix in my last soup but it might need to be modified to keep the flavor makeup of yours. Will keep you posted after!! 🌱
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Thanks! Much appreciated!
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