Simple Corn Chowder

Total Time

Prep: 25 min. Cook: 10 min. + cooling

Makes

6 servings (about 1-1/2 quarts)

Updated: Sep. 25, 2022
On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana
Simple Corn Chowder Recipe photo by Taste of Home

Ingredients

  • 1 medium onion, chopped
  • 6 cups fresh or frozen corn, divided
  • 3 cups reduced-sodium chicken broth, divided
  • 1/2 cup chopped sweet red pepper
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • Dash cayenne pepper

Directions

  1. Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
  2. In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender.

Nutrition Facts

1 cup: 171 calories, 2g fat (0 saturated fat), 3mg cholesterol, 61mg sodium, 38g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 2-1/2 starch.