More Great Recipes: Chowder | Egg-Free | Gluten-Free | Lacto Vegetarian

Country Corn Chowder

User Avatar
Member since 2011
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 2 | Prep Time 5 | Cook Time 20

Why I Love This Recipe

Serve this soup with a fresh, crisp salad for a perfect fall dinner.

Ingredients You'll Need

3 medium unpeeled potatoes, cut into 1/2-inch cubes
1 medium onion, peeled, chopped
2 cups veggie broth
2 sprigs fresh Italian parsley (plus one for garnish)
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups fresh or frozen corn
1 cup soy milk
fresh tomato- chopped for garnish


In a medium saucepan, combine the potatoes, onion, water, parsley, salt and pepper.

Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Remove pan from heat and stir in corn.

Place 2 cups of the mixture into Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 5. Add soy milk and blend for 20 seconds or until mixture is pureed.

Return mixture to the saucepan with reserved vegetables and heat through. Season to taste with salt and pepper.

Serve and enjoy!

Questions, Comments & Reviews

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot!

Got cooking questions? I've got answers!

For a customized chat, select response style: Home Cook, Pro Cook, or Adventurous (with a side of sass)

I can also help modify any recipe on BakeSpace.

Ask away!
Want to create a recipe? Try our BakeBot AI Recipe Maker!