This vegetarian corn chowder is simple yet delicious. It gets its bold flavor from classic creamy white chowder ingredients like onion, garlic, and celery, but is made special from my secret ingredient: sun-dried tomatoes.
The hearty potatoes and naturally sweet and succulent corn combined with the velvety creamy broth make this corn potato chowder especially warming and comforting.
Plus, as a time-strapped mom who loves bold flavor, I love this simple chowder recipe that comes together in one pot and in under an hour without skimping on taste.
Between this vegetarian corn chowder and my Salmon Chowder, you better believe we have this delicious New England-style soup in our house on repeat!
Simple Corn Chowder Ingredient Highlights
I use canned corn for its ease and convenience, and because of its ready-to-eat usability! That being said, you can absolutely use fresh or frozen corn. You’ll need roughly 2 cups or corn kernels.
I use unsalted butter but if you want to use salted, just make sure to add the extra salt slowly, tasting as you go.
Vegetarian Corn Chowder Tips and Tricks
How to Make Simple Corn Chowder
Start by cooking down the sun-dried tomatoes, yellow onions, and celery in some of the oil from the sun-dried tomato jar, butter, and salt and pepper. You’ll want to dice everything finely. Sauté over medium heat, stirring occasionally.
Meanwhile, peel and mince the garlic, drain your canned corn, and peel, chop, and rinse the potatoes. I usually chop the potatoes into bite-sized pieces.
Once the onions are tender, add the vegetable broth, garlic, potatoes, corn, and nutmeg.
Bring it to a boil, then reduce the heat and cover. Simmer until the potatoes are fork tender. Stir it occasionally so that nothing sticks to the bottom of the pot and burns.
Once the potatoes are cooked to your liking, remove the pot from the heat and stir in the cream.
How I Store and Reheat Leftover Vegetarian Potato Corn Chowder
Leftover creamy vegetarian chowder can be stored in the refrigerator in an airtight container for 3-5 days. It can also be frozen for up to 3 months. Please note that freezing and reheating creamy chowder may change the texture of the potatoes.
It’s best to reheat chowder on the stove over medium heat, stirring it frequently with a wooden spoon. You can also reheat it in the microwave in 1 to 2-minute increments, stirring in between.
Simple Corn Chowder with Potatoes (Vegetarian!)
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Pot or
Ingredients
- 2 medium yellow onions
- 2 stalks celery
- ¼ cup sun-dried tomatoes in olive oil
- 2 tablsepoons unsalted butter
- 1 tablespoon olive oil from sun-dried tomato jar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound Yukon Gold potatoes
- 1 (15-oz) can corn
- 4 cloves garlic
- 4 cups vegetable broth
- ¼ teaspoon nutmeg
- 1 cup heavy cream
Instructions
- Peel, core, and dice the yellow onion, dice the celery, and dice the sun-dried tomatoes. Add all three to a large pot with olive oil from the sun-dried tomatoes jar, salt, pepper, and butter. Sauté for 5-7 minutes over medium heat, stirring occasionally until the onions are tender.2 tablsepoons unsalted butter, ¼ cup sun-dried tomatoes in olive oil, 1 tablespoon olive oil from sun-dried tomato jar, 2 medium yellow onions, 2 stalks celery, ¼ teaspoon salt, ¼ teaspoon black pepper
- Meanwhile, peel the potatoes, chop them into bite-sized pieces, and rinse them. Drain the canned corn and peel and mince the garlic. Once the onions are tender, add the broth, potatoes, corn, garlic, and nutmeg. Bring it to a boil, then cover and reduce heat. Simmer, stirring occasionally, until the potatoes are fork tender (usually 25-30 minutes).1 (15-oz) can corn, 1 pound Yukon Gold potatoes, 4 cups vegetable broth, 4 cloves garlic, ¼ teaspoon nutmeg
- Remove from heat and stir in the cream. Serve hot and enjoy!1 cup heavy cream
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