Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.
I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.
I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.
You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!
Corn Selection & Preparation Tips
Because great corn is key to making great corn chowder!
Buy fresh corn and use it promptly. Freshly harvested corn has the sweetest, most delicious flavor, and it loses that flavor as time goes on.
How to cut corn off the cob: I find it easiest to just lay the corn down on the cutting board. Slice off a strip of kernels lengthwise with a sharp knife, rotate so the flat side is against the cutting board, and repeat as necessary.
If you can’t find fresh corn or want to save a few minutes: Use frozen corn, which tastes much nicer than canned corn. Rinse off any frost on the kernels first, then add them to the pot as directed.
Watch How to Make Southwestern Corn Chowder
Corn Chowder Serving Suggestions
You could count a big bowl of chowder as a light meal. Or serve smaller portions on the side. This chowder goes well with green salads, sandwiches and quesadillas, and simple vegetable sides. Here are a few nice options:
- 10-Minute Quesadillas
- Arugula and Wild Rice Salad with Zippy Lemon Dressing
- Erin’s Peach and Avocado Green Salad
- Favorite Green Salad with Apples, Cranberries and Pepitas
- Favorite Grilled Cheese Sandwich
- Perfect Roasted Green Beans
- Quick Collard Greens
More Fresh Corn Recipes to Enjoy
- The Best Grilled Corn on the Cob
- Elote (Mexican Street Corn)
- Fresh Corn Salsa
- Garden-Fresh Corn Salad
- Succotash
More Cozy Fall Soups & Stews
- Best Lentil Soup
- Classic Tomato Soup (Lightened Up!)
- Broccoli Cheese Soup
- Homemade Vegetarian Chili
- Spicy Black Bean Soup
Please let me know how your chowder turns out in the comments! I love hearing from you.
Southwestern Corn Chowder
- Author:
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Category: Soup or stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. Recipe yields 8 cups or 4 generous bowls.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ears of fresh sweet corn, shucked (or 6 cups frozen corn kernels)
- 1 pound red potatoes, cut into ¾” cubes (about 3 cups)
- 1 large red onion, chopped
- 1 poblano pepper (optional)*, seeds and ribs removed, chopped
- 1 red bell pepper, chopped
- 2 celery ribs, chopped
- ¾ teaspoon salt, divided, to taste
- ½ teaspoon chili powder
- 2 medium cloves garlic, pressed or minced
- 4 cups (32 ounces) vegetable broth
- 2 cups water
- 1 bay leaf
- 2 tablespoons unsalted butter, cut into 4 pieces
- ¼ cup chopped cilantro
- ¼ cup crème fraîche or sour cream or Greek yogurt**
- 1 tablespoon fresh lime juice
- Freshly ground black pepper, to taste
- Suggested garnishes: Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/or a tiny pinch of chili powder
Instructions
- In a medium/large Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½ teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7 to 10 minutes, stirring every couple of minutes.
- Add the garlic and cook until fragrant, about 30 seconds to 1 minute, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.
- Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20 to 25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.
- Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.
- Pour the mixture back into the pot. Add the cilantro, crème fraîche (see note if using sour cream or Greek yogurt) and lime juice. Stir to combine. Season with the remaining ¼ teaspoon salt and be generous with the black pepper, to taste. If you’d like more spice, add up to ½ teaspoon more chili powder, to taste.
- Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.
Notes
*Spice level note: Some poblanos are more spicy than others. If you’re sensitive to spice, you can omit the poblano to be on the safe side, and also go easy on the chili powder. If you love spice, you can stir in additional chili powder to taste, or you could even add a chopped jalapeño to the pot with the other peppers.
**Crème fraîche or sour cream: I like crème fraîche because it does not curdle when stirred into hot soup. I use the Vermont Creamery brand and typically find it near the goat cheese. If you prefer to use sour cream or Greek yogurt, you can “temper” it to prevent it from curdling. Simply place the sour cream or yogurt in a heat-safe bowl. Add a few splashes of the warm soup liquid, stirring after each, until the mixture is warmed through. Then stir the mixture into the soup.
Make it dairy free/vegan: Omit the butter. I’ve heard from some commenters who love it without any additional creaminess. Or for results closest to the soup as shown, use my vegan sour cream in place of the crème fraîche—it works great! You might enjoy garnishing individual servings with an additional dollop of vegan sour cream on top.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Mandy
This looks fabulous! Do you think it would make a big difference if I left out the crème fraîche or sour cream? I’m nut and dairy free so can’t substitute with the vegan sour cream, unfortunately.
Kate
Hi Mandy! It will still be delicious, just maybe not quite as creamy. Let me know what you think!
Dianne Fritz
This soup sounds good but I’m wondering why it has 1051 grams of salt per serving. I’ve went over the recipe closely and see only 3/4 teaspoons of salt added. Where is all the salt coming from?
Kate
Hi Dianne! Thank you for your comment and question. My nutritional information is only an estimate and I try to get it as accurate as possible. Sodium can come from the salt, but also other ingredients like vegetable broth, etc. If you want to adjust, you can omit the salt and find low/no sodium ingredients. I hope this helps answer it for you!
Dianne Fritz
Hi Kate,
I made the soup yesterday. It was great. I understand what you mean about the salt being in other ingredients. I will use my own homemade broth next time to eliminate the salt count. This time I used a low sodium variety off the shelf. I made the recipe just as your instructions said. My husband loved it and I froze 3 containers. This recipe is a keeper.
Kathleen Kelly
Could whole plain yogurt be used in place of Creme Fraiche or sour cream?
Thanks!
Kate
Hi! You could try it, but I prefer the others here. Let me know what you think!
Liz B.
This recipe was delicious! The whole family loved it. I added a teaspoon of smoked paprika and it gave it a little bit of that bacon flavor. I also used Greek yogurt instead of creme fraiche, but I added it to the bowls when they were served instead of adding it to the pot. Thank you for this! A new favorite.
★★★★★
Kate
I’m happy you enjoyed it with yogurt too! Thank you for reporting back, Liz.
Julie
I’m excited to try this. Could I switch creme fraiche / sour cream with plain whole milk Greek yogurt?
Kate
Hi Julie! I prefer the options listed, but it may work. Let me know what you think if you try it.
Andrea
Thinking about making this tomorrow for dinner? Any suggestions for a side dish to go with it, feeding people with big appetites!
Thanks
Kate
Hi Andrea! A simple side salad could be nice, some crust bread,
Rebecca B.
So excited to try this! It’s on the menu for this weekend!
Kate
I hope you love it! Let me know what you think, Rebecca.
Tammy
I made the corn chowder for lunch today, using my Instant Pot. We loved it and it’s going in our “keeper” file. We’ve long loved an organic poblano corn soup we can buy in a box, but this one is its permanent replacement. Thank you!
★★★★★
Kate
I’m excited this one is a keeper for you, Tammy! Thank you for your review.
Sheila K.
Would you share instapot directions?
Tammy
Sheila – I satueed everything but the corn and potatoes in the Instant Pot, then added the corn, potatoes, bay leaf, and liquids. I pressure cooked the batch based on what potatoes would need — 5 minutes on high pressure with manual release. From there I followed Kate’s instructions from #4 on. Hope that helps and works for you!
Yvette
This is one of the best vegetarian sites. Recipes always turnout. Food is flavorful with accessible ingredients.
Kate
Thank you!
Becky
I love this! I substituted Crema Mexicana table cream for the Creme Fraiche and used 1/2 fresh corn and 1/2 frozen. It was excellent. This is a keeper recipe. Thanks!
★★★★★
Kate
You’re welcome, Becky! Thank you for trying it and reporting back.
Kate
Made this tonight with creme fraiche, subbed chicken broth for vegetable broth, and added more chili powder. So amazing! Will definitely be making this again. Bring on all the fall soups!
★★★★★
Kate
Thank you for your review! Excited you loved this one, Kate.
Justin
We just made this for dinner tonight as it’s finally feeling like fall here. We absolutely loved it! This one is going into regular rotation.
★★★★★
Kate
That’s great to hear, Justin! I appreciate your review.
Dianne Crainich
This corn chowder is delicious!!
So light and tasty!
★★★★★
Kate
I’m happy you loved it! Thank you for your review, Dianne.
Jen
I made this last night — it was delicious!! I omitted both peppers (so my significant other would eat it), left out the sour cream because I didn’t have any, and added a little extra chili powder to compensate for not having the spice from the pepper. I loved it and the picky eater did too! Thanks for sharing this great recipe!
★★★★★
Kate
You’re welcome, Jen! I’m happy you loved this recipe.
Julie
Excellent! I can’t believe how creamy it is without any cream. Even my 3 year old liked it ;) Thanks for another great recipe Kate!
★★★★★
Kate
I love that! Thank you for sharing, Julie.
Liz T
Enjoyed the flavors and all the vegetables in this corn chowder! Did add some corn starch slurry at the end to make it even more creamy/gravy like after using 1/4 cup of sour cream. May have been more creamy with your other ingredient option.
Thanks!
★★★★
Kate
Thank you for trying it, Liz! I’m happy you enjoyed it.
Sarah McKnight
Made this tonight. Omitted the sour cream/creme freche altogether. Sooo good!!! And so easy to make!!
★★★★★
Kate
Thank you for letting me know you loved it, Sarah! I’m glad you enjoyed it without the cream.
Trollopian
This sounds delicious! I’m not a particularly precise cook, I seldom follow exact measurements or even exact ingredients, which is why I favor soups and stews and salads rather than baking. I have jalapenos not poblanos, no celery, but so what? And I think I’ll throw in some beans. Soup weather is back, hurrah.
Kate
I hope you love it! Be sure to let me know what you think.
JamieH
Delicious! This soup does a beautiful job of balancing the fresh vegetable flavors with a warm and cozy vibe.
I recently developed lactose intolerance (cry!), so I omitted the butter while blending and omitted the dairy options at the end, and I didn’t even miss them!
★★★★★
Kate
I’m happy you were able to make this work for you, Jamie! I have a lot of recipes that you will find you can do. I appreciate your review!
Zach
Hi Kate, I continue to love your site and appreciate how much you have helped me build my range of recipes as a vegetarian.
I am making this now and wanted to know for the future, when you say to simmer it for 20-25 min does that mean with a lid or open? I hope that isn’t too obvious of a question! So far it smells great thanks!
★★★★★
Kate
Hi Zach! This one is lid off. I hope you loved it!
Zach
It was one of the best soups I have ever made! Loved it!! I even sent a couple of friends messages telling them I would make it for them because I think they will be very impressed. Thanks for sharing and for the clarification :)
★★★★★
Kate
You’re welcome!
Lucy Sunshine
Once again- this recipe was a winner; we love it. We are long past the fresh corn season in Idaho and instead I used a good quality frozen corn. I did not change a thing except maybe to make more next time ;) Thank you for introducing me to crème fraîche and
thank you for the many good meals.
★★★★★
Kate
Thank you, Lucy! I’m happy you tried it already and loved it.
ELIZABETH OSTERBURG
Your recipes are really delicious. Have you made an Indian eggplant stew?
Kate
I’m glad you like them. I haven’t made that yet, but sounds interesting!
Breanne
I made this for last night’s dinner (and tonight’s dinner and probably several lunches this week – it makes a lot!). It was very tasty. I love your soups, Kate, so definitely had to give this one a go. I made several taste adjustments at the end (more salt, chili powder, and added some smoked paprika) to make a perfect bowl. Thanks and hope to see more soup recipes this fall/winter!
★★★★
Kate
Thank you, Breanne! This soup is great leftover so I hope you enjoy it through the week.
Catherine
So good! Add smoked paprika to get a deeper bacon-y flavor. I’ll be making this all winter long!
★★★★★
Kate
Wonderful to hear, Catherine! Thank you for your review.
Karen
I made this soup and it was outstanding. I tripled the chili powder and doubled the lime juice. I also used 2% Greek yogurt in place of the creme fraiche, stirring it into a small amount of broth first, as suggested. It was delicious.
★★★★★
Col
Excellent recipe. I have not had one recipe from your blog that I did not thoroughly enjoy.
I like vegetarian food, but what’s more impressive is I cook for die hard carnivores and even they love your recipes.
Thanks for all of the excellent meals I’ve had.
★★★★★
Kate
You’re so kind! I’m happy to hear you really enjoy my recipes, Col. Thank you for trying another one and for your review!
Stephanie S
This recipe is such a winner and the perfect Fall meal. I was thinking the blending step was unnecessary, but I did it and it was so worth it. Turned it right into a chowder! The flavors are delicious and all it needs is a little side of bread for a satisfying, delicious dinner. Can’t wait to have the leftovers for lunch tomorrow ;)
★★★★★
Kate
I’m delighted you tried it already and loved it! Yes, blending helps really send it over the top.
Pam Chap
Made this tonight using the sour cream option and it was great! I did end up adding the extra 1/2 tsp chili powder you recommended for more spice. The recipe is definitely a keeper!
★★★★
Kate
I’m glad you like extra spice like me! I appreciate your review, Pam.
Reshma Gokaldas
I just made the chowder and the taste is great but it’s a little thin, is there anything I can do to thicken? Thank you!
Kate
Hi! I’m sorry it seems thin to you. I’m not sure about getting it thicker without changing the taste too much. Did you vary any of the measurements?
Reshma Gokaldas
No worries! I ended up blending some more ingredients and it helped, it was great! Thank you!
Kate
Good to hear!
Kristen Berry
This was DELICIOUS! Thank you!
Kate
You’re welcome, Kristen!
Ivy
oh my, you’ve done it again! Just made this for the first (but certainly not the last) time and I was blown away.
I followed the recipe closely. I added carrot since I had some that needed to get used up, and that was a welcome addition. I also used an immersion blender to blend the soup which worked totally fine, and definitely gasped in awe when I added the blended mixture back into the pot (so cool!). Opted not to use poblano as I’m not a hot pepper person and didn’t want to ruin the soup for myself, so I increased the amount of chili powder as I went. It turned out so, so good! Absolutely fantastic.
I was definitely in a rut with making the same few recipes (the majority from here!) and this was such a welcome change. Definitely adding it to my rotation. Thank you for creating such flavorful, interesting, and comforting recipes!!
★★★★★
Kate
Thank you for sharing! I’m happy to hear you have been enjoying it, Ivy.
Rachel S
Delicious!!! Thank you!
★★★★★
Kate
Than you for your review, Rachel!
Suzy McAllister
Absolutely delicious! Had it with toasted, seeded, sourdough bread. I veganized it with vegan butter and vegan creme fraiche and it worked an absolute treat. Will be adding this to my regular list of delicious mid-week meals. Yum.
★★★★★
Kate
Thank you for sharing how you made this one vegan! I appreciate your review, Suzy.
Jennifer
I made this for dinner tonight and it was delicious. I used sour cream and everything else exactly as the recipe stated. I’m happy I have leftovers for tomorrow. Kate, thank you for your amazing recipes. Is because of you and your amazing book and recipes that I learned how to eat and appreciate vegetables and eating healthy.
★★★★★
Kate
I’m glad you loved it, Jennifer! Thank you for commenting.
Adriana
This was so great! I was excited about it the moment I saw it on IG. I’m a fan of the blended soup add-in, but the butter trick was new to me. Made it perfectly creamy. I used sour cream, tempered with a little of the blended soup, and frozen corn for convenience. All other ingredients the same, served with a simple cheese quesadilla. A keeper for this winter!
★★★★★
Kate
Wonderful, Adriana! Thank you for sharing. A quesadilla would be delicious with this.
Jaimee
I made this tonight with some tweaks to suit my family’s needs. I substituted carrots for bell pepper, and canned green chiles instead of poblano pepper, and used taco seasoning instead of chili powder. It was so good! Yum, yum, yum
★★★★★
Kate
I’m glad you loved it! Thank you for sharing your modifications and your review, Jaimee.
Caroline
Made this tonight and it was amazing! So much flavor and super creamy. I didn’t have a blender or immersion blender available so I just used a potato masher. I’m sure it would be better with a blender, but it was still delicious without it. I also didn’t have a bay leaf and left out the cilantro because we don’t like cilantro. But it was absolutely delicious and will become a regular for us.
★★★★★
Kate
Thank you for sharing you liked it and what you did, Caroline! I appreciate it.
Linda
Loved this recipe and will definitely make it again! All my favorite ingredients simmered together for a satisfying meal. Next time I’ll substitute some of the corn (I used frozen) with a can of creamed corn to up the creaminess of the soup.
Thanks, COOKIE & kate!
★★★★★
Kate
Hooray! Thank you for reporting back, Linda. I appreciate your review!
Jennifer
Made this tonight! Used the sour cream option and my husband and I LOVED IT – he did say he’d want me to make it a little thicker next time – should I blend more or add a little more sour cream?
★★★★★
Kate
Hi! The sour cream won’t make it thicker, just creamer. You could try blending a little more. Let me know!
Emily
This soup is AMAZING! I added a little extra lime juice and pepper. SO good!
★★★★★
Kate
I’m glad you loved it, Emily!
Jessica
I think this recipe has good bones, I loved being able to make it “creamy” without loading up on cream and it was a bright and cheerful dinner. However, we found it to be pretty bland and had to add quite a bit more to get that depth I was hoping for. I had some bacon pieces in the freezer that needed to be used so I used that as my oil. I also blended in 2 jalapenos, though we like things spicy so I would do 4 if I made it again (its a big recipe!). We also added some smoked paprika. I think next time I will try adding some chipotle pepper as well!
★★★★
Kate
Hi Jessica, I’m sorry you didn’t love this one. Sometimes spices that are older don’t have as much flavor. Were your spices on the fresh side?
TG
Delicious!
I used a little coconut cream instead of the cream to keep it vegan and every one loved it.
Thanks Kate
★★★★★
Kate
I’m happy you enjoyed it, TG! Thank you for your review.
Nicole
This soup is so amazing! It’s been rainy and freezing lately so I have been really craving some soup and this one hit the spot. It was also so much easier than other soups I’ve tried. I used sour cream and added a jalapeno and lots of extra chili powder for some spice. Thanks for always coming through Kate!
★★★★★
Kate
You’re welcome, Nicole! I’m happy you loved it.
Eunice
Wow! This was so delicious, and left me feeling energized instead of heavy :) Thank you for sharing this!
(Recipe note: I didn’t have crème fraîche or sour cream, so I gave each serving a healthy dollop of full-fat Greek yogurt. The chowder had cooled just enough so the yogurt didn’t curdle, and gave it that creamy texture I was going for!)
★★★★★
Terri
Wow – another great recipe! I veganized it (using your sour cream recipe, used frozen sweet corn,) and halved it (I think I am going to regret that….). Made in advance for lunch – I can’t wait to dig in tomorrow.Thank you, Kate!
★★★★★
Kate
Thank you, Terri! I’m excited you loved it.
Terri
This is awesome!I veganized it (using your sour cream recipe, used frozen sweet corn,) and halved it (I think I am going to regret that….). Made in advance for lunch – I can’t wait to dig in tomorrow.Thank you, Kate!
★★★★★
Amanda
Hi there. Do you think this would work without the Crème fraîche or sour cream? Is it an essential ingredient?
Kate
Hi Amanda! See my vegan and dairy free notes. I love it with it, but you can omit if you like.
Shanley
Absolutely delicious! Another five star recipe. Made it exactly as is and wouldn’t change a thing. Thank you so much for your amazing recipes! Also, I’m sending all my well wishes to Cookie <3
★★★★★
Annalee
As soon as I saw your pictures of this, I knew I had to try this soup! It was downright jaw-dropping! Never disappointed by your recipes Kate!
Kate
So happy to hear that! Thank you for sharing, Annalee.
Dianne Taylor
Your Corn chowder was fabulous! I didn’t have creme fraiche or sour cream so I used Greek yogurt and 1 cup cream. It was so good, easy to make and very satisfying. A keeper! Love your recipes.
★★★★★
Kate
Wonderful to hear, Dianne! Thank you for sharing.
Bridget
Just made this and YUM! It is delicious. I used the poblano and crème fraiche plus added a can of black beans but otherwise made as written. The butter is a genius addition! A keeper for sure.
★★★★★
Kate
Thank you for sharing, Bridget!
Andrew
Delicious recipe.
★★★★
Emily
Made this for dinner last night while we carved pumpkins and it was absolutely delicious! So good that my five year old took my leftovers to lunch at school today.
★★★★★
Kate
What a fun night! Thank you for sharing, Emily.
Katie Westermayer
Wow, this is the best soup I’ve ever made. So filling and flavorful and easy to make, and I know I won’t be tired of the leftovers anytime soon!
★★★★★
Kate
Best ever? Yes! I love it. Thank you for your review, Katie.
Susan
This was delicious! We had it with your cornbread. I was craving a smoky flavor so added a chipotle chili in adobo sauce, but kept everything else the same. Thanks for another great recipe!
★★★★★
Kate
Thank you, Susan! I’m glad you loved it. My cornbread would be delicious with this recipe.
Sharon DeBriere
We just had Southwestern Corn Chowder and it’s absolutely delicious! Just turned cold here (well, Florida, so it’s relative) and it was perfect for tonight. We have been vegetarian for only 6 months….I can COUNT on your recipes which is very comforting for a newbie, thank you!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it, Sharon.
Ruth Bailey
Hi,Been a big fan and user of your site for YEARS. This time I am puzzled. Made the recipe all as called but corn and fraiche. I used frozen corn and sour cream. Have made twice.The comments are ‘to sweet’. What can you suggest? Thanks in advance, Ruthie
★★★★★
Kate
Hi Ruth, I’m sorry you find this one too sweet. Maybe your corn was on extra sweet side?
Katie Headlee
Oh my gosh.. love your chilli and many others; this is AHHHHHMAZING
★★★★★
Kate
Thank you! I’m glad you loved it.
Amy
I made this recipe last night and we loved it! I used a fresh jalapeno in place of the poblano. I’m a cajun raised in South Texas so I gotta have the heat. I did not miss the cream at all. This recipe is a keeper. Thank you!!!
★★★★★
Kate
You’re welcome, Amy! I’m happy you loved it.
Diane
I just made this for dinner. An absolute hit. What a wonderful soup.
★★★★★
Kate
I’m glad you loved it, Diane! Thank you for your review.
Gabrielle
Made this tonight. Turned out creamy and delicious!
★★★★★
dodie
outstanding recipe! so yummy!
★★★★★
Emily Weber
Does this recipe freeze well? Or would it make the ingredients become mushy? I was thinking about making a double batch this weekend and freezing half, thought it might be ok if I omit the sour cream?
Kate
Hi! I haven’t tried to freeze this one, but if you omit the dairy it may freeze ok. Let me know!
Alison Spasyk
This recipe was DELICIOUS!! I’ve never made a corn chowder taste so good. The crème fraîche is really the key I think.
★★★★★
Kate
I’m happy you loved it, Alison!
Alicia Devereaux
This looks great, I’m making it now! Do I need to skin the potatoes?
Kate
Hi! No need to peel unless you would like to.
Sandra Henderson
This is a keeper! Absolutely delicious. I made it as written…except for doubling the chili powder and adding a cup of chopped roasted Hatch chili. Next time, I will double the recipe and freeze for future use. Thanks!
★★★★★
Allie
Hi Kate, I have really been looking forward to making this soup and I think tonight is the night. My only concern is the very real mental block I have about making dishes without a “green,” lol. Do you think it would ruin the composition of this chowder if I added diced zuch/squash or spinach near the end?
Kate
Hi, I love this as is, but you could add some if you like. Let me know how it goes! Or, serve with a side of Perfect Roasted Broccoli
Joanne
I made this for dinner tonight and it was so delicious. I veganized it by adding your vegan sour cream and omitted the butter and it was still incredibly creamy! I also didn’t add poblano pepper because my local grocery store didn’t have it.
★★★★★
Susan
Delicious vegetarian soup for a cold winter’s night! I used the Greek yogurt and tempered it per the instructions. Flavorful and hearty but not too heavy. I’ll make this again!
★★★★★
Linda
This is really good – just added to the recipe box! I skipped the poblano pepper and added 1/2 tsp more chili powder and a pinch of smoked paprika. I also added baked tilapia to the the leftovers later in the week. Made for a delicious fish chowder.
★★★★★
Kate
I’m happy to hear that, Linda! Thank you for your review.
Lee
Best vegetarian Corn Chowder ever, thank you, Kate!
The only ingredient I tweaked it with was New Mexico green chili.
I was wondering if I can freeze this soup?
★★★★★
Kate
Hi Lee! I haven’t tried to freeze this one, but if you omit the dairy it may freeze ok. Let me know!
Carter
Really great recipe- everyone in the family loved it! Thank you!
★★★★★
Kate
You’re welcome, Carter! Thank you for taking the time to review.
Jorge
Thank you for the recipe. It was yummy. I did want to share what happened the first time I tried this recipe with frozen corn. I also wanted to ask: If you use frozen corn, should you rinse and let it thaw for awhile? I put everything together to boil as directed. The potatoes ended cooking first, but the corn was still hard. I had to keep boiling until the corn was soft, but the potato cubes got overcooked.
★★★★
Kate
You’re welcome! If you use frozen, yes you want it to thaw and drain any excess water.
Carrie Valentine
Made this for dinner last night and substituted two large sweet potatoes for the red potatoes. Turned out great maybe even better this way! Cooked up quickly, too. Also, I used unsalted chicken stock to manage the salt content better.
★★★★★
Kate
Thank you for sharing how you were able to make this one work, Carrie! I appreciate your review.
Jennifer B
This soup is delicious, the method of thickening is genius. I added 1 tsp of smoked paprika and the extra 1/2 tsp of chili powder, it was just the right amount of spicy. On the down side, it took more like 1 hour 45 minutes to make, but it was worth the wait, and it makes a LOT. Yum!
★★★★★
Jeanne
Perfect fall chowder. I love the poblanos. Trader Joe’s has a delicious frozen fire-roasted corn – I bet that would be so good in this.
★★★★★
Kate
I love it, Jeanne! Thank you for your review.
Caroline Daniel
My 7 year old had three bowls! Big hit with everyone. I recommend using frozen corn to save time if you’re in a pinch since it is a lot of chopping. Love all your recipes Kate, and I hope Cookie is feeling better. Prayers for you both.
★★★★★
Kate
That’s great, Caroline! Thank you for your review.
Dawn Johnson
I’ve tried several different vegatable broths and have been dissappointed. Do you have a recipe for one or can you recommend a brand?
Kate
Hi Dawn! They do tend to vary, even by brand it can seem. I have had good luck with Pacific Organic.
Abigail Bird
I have made this a few times!! Tempering the sour cream takes some patience. I rushed once and it curdled :( but I love this chowder recipe!! a very comforting meal for cold nights
★★★★★
Kate
Yes! Perfect for cold nights. Thank you for your review!
Adrienne Biberstein
Another great receipt – didnt change a thing! thank you Kate
★★★★★
Kate
You’re welcome, Adrienne!
Eva
So good! Loved the complex flavors, but simple preparation. Winner! Going to be part of Christmas dinner this year.
★★★★★
Kate
Sounds delicious for the holidays! Thank you for your review, Eva.
Trish
Made this recipe for lunch today. It is good, I like the texture, but slightly lacking in flavor. I did use 1 teaspoon of chili powder. I will definitely make it again.
★★★★
Kate
I’m sorry you didn’t love this one as is, but glad you were able to adjust to your tastes.
Rachel Simons
This chowder is sooooooooo good! As I’m typing this, the boyfriend is going back for seconds. I was able to find fresh corn and I think it really did make a difference with flavor and texture. Followed the recipe as written except extra chili powder. Perfect Sunday football meal – comfort food without the heaviness. Another new favorite, Kate!
★★★★★
Kate
I love that! Thank you for taking the time to comment back, Rachel.
Anita
so delicious – used the recipe as is, and my future in-laws loved it for lunch :) thank you – love so many recipes on your site!
Mara
This was absolutely fantastic. I made it with oat crème fraîche and it was so good and creamy. I did add 3 times the chili powder you recommended, 1 tsp of paprika, and 1/2 tsp of cayenne since I couldn’t find poblanos. Thank you for another amazing recipe. I’ve been using your site since becoming vegetarian and I have yet to find a recipe that doesn’t blow my mind.
★★★★★
Kate
Sounds like a great way to adjust! Thank you for sharing, Mara.
Daniela
Amazing recipe! We topped it with some coriander, tomatoes and jalapeno slices. I’m really loving your soup recipes this winter. They make me feel so nourished and healthy. Great job as always!
★★★★★
Laurel
Delicious and easy (once you get your chopping done). An immersion blender worked great!
★★★★
Kate
Thank you for sharing, Laurel! I appreciate your review.
Stephanie Matthews
I made this to bring to some vegetarian friends after surgery. It is SO good. I didn’t know how spicy they liked things so I opted for no poblano pepper and I used sour cream but those are the only two alterations I chose. Lucky for my own family, I bought enough ingredients for two pots! I topped with Monterey jack cheese which added a nice flavor. YUMZERS! Don’t leave out the cilantro unless you don’t like cilantro and don’t forget the lime juice (and frozen corn worked nicely in January!) 5 Stars, Kate and Cookie! Thanks for a fantastic recipe!
★★★★★
Kate
Thank you so much for your review, Stephanie! Hope your friends are recovering well.
sona
Is there a way to convert this to crock pot cooking? thank you
Kate
Hi Sona, sorry to disappoint but I don’t have crockpot instructions for this recipe.
Carol
This is the first recipe I’ve made from your website that’s not a keeper. It was bland and dull for our tastes. We like rich flavors, but not necessarily spicy. I added cumin , more Chile powder, chipotle, ancho, and Sriracha. I made it and then refrigerated for a day hoping to deepen the flavors. I think the corn and potato are too much starch. If I try again I’ll use black beans instead of the potatoes. My husband said if I want to make vegetarian just make falafels. Not my favorite.
★
Kate
Hi Carol, I’m sorry you didn’t love this one. I appreciate your feedback.
Catherine
This is the absolute best corn chowder. Thank you for sharing this recipe.
★★★★★
Kate
Thank you! I’m delighted you enjoyed it, Catherine.
CathyG
We made this last night with Wegmans organic frozen corn, exactly per recipe. Delicious!! We had some smashed up avocado left from breakfast avocado toasts and added a spoonful along with the other suggested toppings. The only think I might change will be to blend a little more or add a little more crepe fraiche next time for a slightly thicker consistency. Thank you!
★
Kate
Hi Cathy! You had me nervous you didn’t like it with the one star review. But, I’m glad you did!
CATHYG
Oh no….I intended it to be a FIVE STAR REVIEW! I am goi g to see if it will accept five stars with this reply. I don’t see a way to correct it otherwise.
★★★★★
Kate
No worries! Thank you for responding back. :)
Melanie Y
Perfect tummy warming soup for the colder winter months. Wasn’t able to find poblano peppers so used 1.5 bell peppers instead and spiced it up with some chili flakes and cayenne. Added Greek yogurt to the soup + a dollop to each bowl and it was delicious!
★★★★★
Noreen Keesey
Delicious! I didn’t have a red pepper so popped open a jar of roasted red pepper (that I didn’t know what to do with! win/win!) and added that instead. It is so good and is now on my repeat list (along with your vegetarian chili recipe I made last week!). Nice to have more tasty cold-weather soups and stews to mix it up a little.
★★★★★
Kate
I’m glad you loved it, Noreen! I appreciate you taking the time to review.
Roy S
Great recipe! I made it in a pressure cooker, with 1 cup less water, since you don’t lose it when pressure cooking vs simmering in an open pot. Added 1 teaspoon of taco seasoning. Will certainly make this again, and often!
★★★★★
Kate
Wonderful, Roy!
Chris
This soup made it on my list of favorite soups!! My only regret is not doubling the recipe. I tripled the chili powder and added a jalapeño, but next time I’ll add even more chili powder and a 2nd jalapeño! I also used 2% Fage Greek yogurt and it worked perfectly.
★★★★★
Kate
Hi Chris! I’m happy you loved it.
Marion
Thanks for sharing this recipe!
Even with canned corn (fresh or frozen corn is not si easy to find here in France) it came out really well.
I left the crème fraîche out as well as I didn’t feel in a creamy mood but butter really did the trick!
This “soup” was a big success, even though husband and children were all “Oh non, pas encore de la soupe !”… Then they looked… and then they tasted… and then “Miam !”.
As for me, I was amazed at how easy it was.
Both comforting and exotic (to us) + super easy = perfect !
★★★★★
Kate
You’re welcome, Marion! I’m happy you loved this recipe.
Elaine Nelson
I’m making this for a corn chowder cookoff. Question: Soup seems so much better after it sits a day or two. Is it better to present same day as cooking or present after sitting?
Kate
I think it’s great same day and leftovers. Good luck!
Jen
This was delicious and so easy to make I cut the recipe in half! Any chance you could add a feature to reduce the recipes/update the amounts?
★★★★★
Kate
Hi Jen, I have increase but I’m not sure about decreasing as not all recipes would work that way. It’s a thought though!
Josée Senécal
Thank you very much Kate! This soup is so delicious!!!
★★★★★
Kate
I’m glad you love it! Thank you for sharing.
Ksenia
Thank you for this recipe! I know that in clam chowder recipe there’re used whole milk or cream. Is it possible substitute for sour cream or Greek yogurt?
★★★★★
Andrea
Do you think I could make this in a crockpot?
Kate
Hi Andrea, I recommend it as is so you get maximum flavor.