Vegetarian Corn Chowder

There’s nothing cozier than a good hearty soup to warm your belly when it’s chilly outside.


  • 4 ears corn, steamed
  • 3 tablespoons olive oil
  • 2 large carrots, peeled and chopped
  • 1 large red bell pepper, cored and chopped
  • 1 1⁄2 teaspoons sea salt
  • 1⁄2 cup cream
  • 2 large red potatoes
  • 1 large white onion
  • 3 large stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 1⁄2 teaspoons Cajun Seasoning‎
  • 2 cups low-sodium vegetable broth


  • Place ears of corn into a large pot and cover with water. Cover and place on the stove. Bring to a full boil and cook until corn is plump and juicy, about 5-8 minutes.
  • Use tongs to remove corn from the boiling water and place on a cutting board.
  • Chop one of the red potatoes in half and carefully place into the boiling water. Allow potato to cook until soft, about 10-15 minutes. Dice the second red potato into ½” pieces for sautéing with the rest of the vegetables (see step 4).
  • Add the olive oil to a large pot, along with the diced red potato, chopped onion, carrots, celery, bell pepper, garlic, sea salt and Cajun seasoning. Heat to medium-high and sauté, stirring occasionally, until vegetables have softened, about 10 minutes.
  • Use a knife to cut the corn kernels off all of the ears of corn. Place half of the kernels in a high-powered blender along with one cooked potato. Add the cream and vegetable broth to the blender and blend until completely smooth.
  • Add the other half of the corn kernels to the pot with the sautéed vegetables and pour the pureed corn and potato (chowder) mixture into the pot. Bring to a gentle boil and cook until potatoes have softened, about 5-10 minutes. Remove from heat and serve with chopped green onion and a sprinkle of Cajun seasoning.