Vegetarian Cheesy Corn Chowder Soup

This creamy corn chowder soup is the perfect comfort food for a cozy night in! It’s budget-friendly and family-friendly, and it’s easy to make too! Once you try this recipe, I’m positive it will have a permanent home in your weeknight easy dinner rotation.

What kind of corn should I use for creamy corn chowder soup?

I used canned corn, but you can also use either fresh or frozen corn for this creamy corn chowder soup recipe. If you use fresh corn, obviously you’ll need to remove the kernels from the cob. If you use frozen corn, just thaw it and proceed with the recipe as written.

I’m not a fan of potatoes. Can I leave them out?

Most creamy corn chowder recipes call for potatoes, but as you can see we don’t use any on our recipe! So yes, you can absolutely leave out the potatoes if you’re not a fan of them. The soup will still be creamy and delicious without them.

Cheesy Corn Chowder Soup

On the flip side, if you love potatoes, feel free to add in an extra one or two chopped up into small pieces.

Can I make cheesy corn chowder soup in the slow cooker?

Yes, this creamy corn chowder soup can easily be made in the slow cooker or dutch oven! Just follow the instructions as written and then put everything in your slow cooker instead of a pot on the stove. Cook on low for 6-8 hours or on high for 3-4 hours.

What are some variations of this creamy corn chowder soup recipe?

There are lots of variations you could do with this creamy corn chowder soup recipe! Here are a few ideas:

  • Use half and half instead of milk for an even richer soup
  • Swap out the cheddar cheese for another type of cheese, like Monterey Jack or pepper jack
  • Add in some diced green chiles for a little bit of heat
  • Stir in some cooked bacon or crumbled up cooked sausage before serving
  • Add in your favorite vegetables like tomatoes, bell peppers or mushroom

Can I add meat to this creamy corn chowder recipe?

This creamy cheesy corn chowder soup is delicious as written, but you could also add in some cooked chicken or cooked chopped bacon or ham for extra flavor. I’ve even seen shrimp and shellfish mixed in. If you do this, just add the cooked meat into the soup when you’re adding the other vegetables. Enjoy!

cream corn chowder with ham and potatoes - Vegetarian Cheesy Corn Chowder Soup

Can I make this creamy corn chowder soup recipe ahead of time?

This soup reheats very well, so you can definitely make it ahead of time. Simply store it in an airtight container in the fridge and reheat it on the stovetop when you’re ready to eat it. It will last in the fridge for up to 5 days.

Can I freeze corn chowder?

Yes, you could also freeze this creamy corn chowder soup! Just store it in a freezer-safe container and it will keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it overnight in the fridge and then reheat on the stovetop. I highly suggest freezing it in individual size servings.

Cheesy Corn Chowder Recipe

I hope you enjoy this creamy cheesy corn chowder soup recipe as much as we do! If you try it, please be sure to come back and leave me a comment letting me know how you liked it. And if you have any questions, I’m happy to answer them!

INGREDIENTS  

  • 1 Small Yellow Onion
  • 2 cloves Garlic
  • 2 stalks Scallions
  • 15 oz canned Corn OR kernels cut from 4-5 fresh cobs
  • 1.5 cup Milk
  • 1 oz Vegetable Stock Concentrate
  • 1 Demi Baguette
  • 1 oz Cream Cheese
  • 3 oz Shredded Cheddar Cheese
  • 1 oz Sour Cream
  • Hot Sauce to taste
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tbsp Flour
  • Salt
  • Pepper

INSTRUCTIONS 

For the Garlic Bread

  • Preheat oven to 450 degrees
  • As the soup is thickening, sprinkle the rest of the garlic and olive oil into a bowl and microwave for 15-20 seconds.
  • Slice the baguette long ways and brush the garlic and oil onto the bread, coating it evenly.
  • Season lightly with salt and pepper.
  • Place the bread into the oven for 5 minutes, to allow the crust to get nice and crispy.
  • After 5 minutes, carefully remove from oven and set aside, allowing it cool enough for you to slice.

For the Corn Chowder

  • Remove skin from onion and finely chop, along with the garlic. Thinly slice the scallions and keep the white parts separate from the greens.
  • If using canned corn, rinse and drain well, and set aside. If using frozen, thaw thoroughly and drain well, and set aside.
  • In a large sauce pot, add two tablespoons butter on medium-high heat. Once melted, add the onions, white scallion parts, and a pinch of salt and pepper to the pot and stir. Allow to cook until softened and the edges of the onion start to lightly brown. If it is cooking too fast, lower the heat to medium. You don’t want to char the onions.
  • Saute in the pot for 5 minutes and then add half of the garlic and continue to stir for one minute.
  • Next, add two tablespoons flour by gradually shaking it in over the onion and garlic and continuously stirring. Add until add flour is in the pot and stir well until it starts to slightly brown.
  • Then, slowly stir in the milk until thoroughly combined.
  • Once the milk has been incorporated, add 1 ½ cups water along with the stock concentrate and bring to a boil. Allow it to come to a rolling boil and keep boiling until the soup thickens, up to 10 minutes.
  • After the soup reaches thickness and you hit 10 minutes, add the cream cheese and corn, along with a pinch of salt and pepper to taste and stir well. Bring the heat to low and add the cheddar cheese, mixing until melted.
  • If the soup is not thick enough, sprinkle in more flour and bring to boil until you reach your desired consistency.
  • If the soup is too thick, add a splash of water or milk and stir until you’ve reached your likeness.
  • Finally, divide and serve soup, topping it with a dollop of sour cream, and garnish with the scallion greens. Top off with a drizzle of hot sauce (as much or as little as you prefer), and serve with a thick slice of garlic bread.
Corn chowder soup topped with scallions and served with toasted garlic baguette

Cheesy Corn Chowder Soup

Dig into this big bowl of homemade cheesy corn chowder with sweet corn any time of year! Perfect weeknight meal on a budget!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course, Soup
Cuisine American
Servings 2
Calories 780 kcal

Ingredients
  

  • 1 Small Yellow Onion
  • 2 cloves Garlic
  • 2 stalks Scallions
  • 15 oz canned Corn OR kernels cut from 4-5 fresh cobs
  • 1.5 cup Milk
  • 1 oz Vegetable Stock Concentrate
  • 1 Demi Baguette
  • 1 oz Cream Cheese
  • 3 oz Shredded Cheddar Cheese
  • 1 oz Sour Cream
  • Hot Sauce to taste
  • 2 tbsp Olive Oil
  • 2 tbsp Butter
  • 2 tbsp Flour
  • Salt
  • Pepper

Instructions
 

For the Garlic Bread

  • Preheat oven to 450 degrees
  • As the soup is thickening, sprinkle the rest of the garlic and olive oil into a bowl and microwave for 15-20 seconds.
  • Slice the baguette long ways and brush the garlic and oil onto the bread, coating it evenly.
  • Season lightly with salt and pepper.
  • Place the bread into the oven for 5 minutes, to allow the crust to get nice and crispy.
  • After 5 minutes, carefully remove from oven and set aside, allowing it cool enough for you to slice.

For the Corn Chowder

  • Remove skin from onion and finely chop, along with the garlic. Thinly slice the scallions and keep the white parts separate from the greens.
  • If using canned corn, rinse and drain well, and set aside. If using frozen, thaw thoroughly and drain well, and set aside.
  • In a large sauce pot, add two tablespoons butter on medium-high heat. Once melted, add the onions, white scallion parts, and a pinch of salt and pepper to the pot and stir. Allow to cook until softened and the edges of the onion start to lightly brown. If it is cooking too fast, lower the heat to medium. You don’t want to char the onions.
  • Saute in the pot for 5 minutes and then add half of the garlic and continue to stir for one minute.
  • Next, add two tablespoons flour by gradually shaking it in over the onion and garlic and continuously stirring. Add until add flour is in the pot and stir well until it starts to slightly brown.
  • Then, slowly stir in the milk until thoroughly combined.
  • Once the milk has been incorporated, add 1 ½ cups water along with the stock concentrate and bring to a boil. Allow it to come to a rolling boil and keep boiling until the soup thickens, up to 10 minutes.
  • After the soup reaches thickness and you hit 10 minutes, add the cream cheese and corn, along with a pinch of salt and pepper to taste and stir well. Bring the heat to low and add the cheddar cheese, mixing until melted.
  • If the soup is not thick enough, sprinkle in more flour and bring to boil until you reach your desired consistency.
  • If the soup is too thick, add a splash of water or milk and stir until you’ve reached your likeness.
  • Finally, divide and serve soup, topping it with a dollop of sour cream, and garnish with the scallion greens. Top off with a drizzle of hot sauce (as much or as little as you prefer), and serve with a thick slice of garlic bread.

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