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Chile Corn Chowder can be made with fresh, frozen or canned corn. It's a one-pot vegetarian soup you can make in 30 minutes and it freezes beautifully. |

Chile Corn Chowder

  • Author: jzmcbride
  • Total Time: 30 minutes
  • Yield: serves 4
  • Diet: Vegetarian


This one-pot, quick cooking Chile Corn Chowder is about to be your new favorite soup. It’s vegetarian, gluten-free and freezes beautifully.


  • 1/4 cup (1/2 stick) butter, divided
  • 1 1/2 cups chopped Yukon Gold potatoes. I didn’t peel them.
  • 1 medium onion, chopped (about 1 1/2 cups)
  • 6 cups corn kernels (can be fresh, canned or frozen)
  • 2 5-ounce cans of chopped green chiles. Or substitute chopped roasted hatched chiles or poblano peppers. You can add a fresh chopped Jalapeno pepper if you want it spicier.
  • 4 cups vegetable stock
  • 1 cup half-and-half
  • (Optional) Chopped chives, cotija cheese, chopped cilantro or chopped bacon as garnish


  1. Melt two tablespoons butter in a large pot over medium heat. Add potatoes, onion, salt and pepper and cook, stirring occassionally, until vegetables start to soften (about 4 minutes).
  2. Add corn and chiles. Stir well and cook for another 3 minutes.
  3. Add stock and bring mixture to a boil. Once boiling, reduce heat to medium low and simmer for approx. 8 minutes (until the potatoes are soft).
  4. Remove pot from heat.
  5. Blend with mixture with an immersion blender until partially pureed. Alternatively, transfer  3 cups of the mixture to a blender, puree until smooth and add it back to the pot.
  6. Stir in half-and-half and remaining two tablespoons of butter.
  7. Garnish and serve.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: recipe
  • Method: stovetop
  • Cuisine: American

Keywords: soup, soup recipe, corn, corn chowder, chile corn chowder, one pot, vegetarian