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Vegetarian, Americas

Corn chowder with grilled bread

Corn chowder is a thick, creamy soup from the northeastern United States, made with corn, potatoes, bell pepper, and celery. This recipe serves 4, takes 45 minutes, rates as easy, and costs €2.30 per person. The trick to getting it right is blending only a third of the soup, so you keep some whole kernels for texture.

Tonight, corn chowder, a thick and creamy soup the way they make it in the northeastern United States.

Corn chowder with grilled bread
Total time
45 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Corn chowder plays with two textures at once. A smooth, creamy base built from milk and thick crème fraîche, and chunks that stay whole, corn kernels, tender potato cubes, bell pepper with a little remaining crunch. Celery adds a quiet vegetal note that balances the sweetness of the corn without ever taking over.

This is a soup that actually fills you up, not a light starter before a main course. It fits perfectly into a weeknight dinner in fall or winter, when it gets dark early and you want something warm and simple on the table. Kids tend to like it too, especially with grilled bread to dip in.

The ingredients

4 people

Frozen foods

  • Sweet corn 600 g

Fruits and vegetables

  • Potatoes 500 g
  • Red bell pepper 1
  • Onion 1
  • Celery stalks 2

Pantry

  • Vegetable brothoften in the pantry 75 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Milk 25 cl
  • Thick crème fraîche 4 tbsp
  • Butter 30 g

Bakery

  • Country bread 8 slices

Allergens Gluten, Lactose, Celery

The step by step recipe

  1. Soften the onion, celery, and bell pepper, diced small, in the butter. 10 min

    Even dice cooks at the same speed.

  2. Add the diced potatoes, corn, and broth, and let it cook. 20 min

    The potatoes are ready when they mash easily without resistance.

  3. Blend a third of the soup, then stir it back into the pot.

    Blend off the heat and carefully, the soup is scalding hot.

  4. Add the milk and cream, and heat through without boiling. 5 min

    Taste and season generously with pepper.

  5. Grill the bread and serve it alongside the chowder.

    Rub the grilled bread with a clove of garlic if you like.

Our tips to get it right

  • Cut the potatoes into cubes the same size as the vegetables from the start, they'll cook evenly and the soup will have a consistent texture.
  • If you're using frozen corn, there's no need to thaw it first, just add it straight into the pot with the broth.
  • Let the soup rest for five minutes before serving, it thickens a bit more as it cools slightly and the flavors come together.

The variations

  • Swap the celery for a sliced leek if you don't have any on hand, the taste shifts slightly but the texture stays the same.
  • For a richer version, add browned smoked bacon bits at the start with the vegetables, they bring a smoky note that pairs well with the corn.
  • For kids, blend a bit more of the soup than called for, the smoother texture usually goes over better and they still get a few kernels to chew on.

What to serve it with

  • A green salad with vinaigrette
  • Grated cheese on top
  • A hot cup of black tea

Storage

The chowder keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well, ideally without the cream, which you can stir in when reheating instead. Reheat gently on the stovetop, stirring, without letting it boil so the cream doesn't split.

Questions about this dish

Can I use canned corn instead of frozen corn?

Yes, just drain the canned corn well before adding it. The flavor is slightly sweeter than frozen corn, but the recipe works just as well either way.

Why only blend a third of the soup?

Blending just a third thickens the soup while keeping whole corn kernels and vegetable pieces intact. If you blend all of it, you get a more classic smooth soup, but you lose that rustic texture.

Can I make this chowder ahead of time?

Yes, make the soup up through the step before adding milk and cream, then refrigerate it. Reheat it and stir in the milk and cream only right before serving.

What kind of bread works best with this chowder?

Grilled country bread works well because its dense crumb soaks up the soup without going soggy too fast. Day old sourdough or a baguette also work nicely.

How long does it take to make a corn chowder with grilled bread?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a corn chowder with grilled bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a corn chowder with grilled bread cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, celery. Always check the labels of the products you buy.

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