The Best Creamy Corn Chowder (without the cream!)

Allison Hazell


I have never been a "corn chowder girl," never appealed to me, never bothered with it. However, while visiting my sister in NH she made this chowder with fresh local corn and I could not stop eating it. The flavor is so different than I thought it would be. Fresh herbs, fresh corn, no cream....lovely. Using fresh corn is absolutely encouraged, and as the summer ends, it is a great time to gather up the end of the season corn and try this. You won't regret it!
Wonderful reheated!!

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20 Min


35 Min


light vegetable cooking oil spray
1 c
chopped onion (1 med onion)
6 c
fresh corn kernels (12 ears)
3 c
chicken stock or broth
1/2 c
chopped red bell pepper
1/2 tsp
chopped fresh rosemary
1/2 tsp
dried thyme
1/8 tsp
freshly ground black pepper
cayenne pepper to taste
1 Tbsp
chopped fresh basil

Directions Step-By-Step

Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil
Saute the onion for about 5 mins, until translucent. Add 4 cups of the corn and saute for 4 to 5 mins until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 mins.
Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium low heat.
Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 mins more until the chowder is thick and creamy
Garnish w the chopped basil.

About this Recipe

Course/Dish: Chowders, Vegetable Soup
Other Tag: Healthy