There’s nothing better than sipping on some piping hot homemade soup when it’s cold outside. Learn how to make a simple but absolutely delicious corn chowder by following this recipe from Chef Teena to stay warm in the winter months!
With over 25 years of Culinary & Consulting experience and more than 20 years in Indian Cuisine, Chef Teena is an award-winning chef who creates wholesome vegetarian & vegan recipes packed with robust flavors and spices. Read on to find a corn chowder recipe that’s sure to keep you wanting more after your first taste!
Corn chowder

Year-Round Corn Chowder

Recipe contributed by Teena Arora



1 tablespoon butter or oil
1 ½ cups onion, minced½ teaspoon dried thyme½ teaspoon dried dill (optional)
1 bay leaf 2 teaspoons salt (adjust to taste; less salt if using vegetable or chicken stock)
1 medium potato, peeled & diced small (approx. 2 cups diced)
2 ½ cups water (you can use vegetable stock too or equal portions of H2O and stock)
2 stalks celery, finely minced
1 small red bell pepper, finely minced
3-4 cups sweet corn; fresh (preferred), frozen or canned
2 + 1 tablespoons minced fresh basil (or dill or parsley)
1 cup milk (or ½ milk & ½ heavy cream for a thicker consistency)
Black pepper, to taste



  • In a soup pot or Dutch oven, melt butter (or oil), add onion, dill, thyme, bay leaf, and salt.
  • Saute for 5-7 minutes on medium heat, until translucent. Stirring often. 
  • Add potatoes and water (or stock). Cover and cook for 7-8 minutes, or until potatoes begin to soften. 
  • After approx. 5 minutes, add celery. Five additional minutes later, add the red bell pepper, and the corn. Stir well, cover, and reduce heat. Cook for approx. 7-8 minutes longer.
  • Remove & discard the bay leaf. Stir in 2 tbsp basil (or dill).
  • Ladle 2 cups of the soup into a blender (you can also use an immersion blender), and add the milk.
  • Return the pureed mixture to the pot. Gently cook for 2-3 more minutes. 
  • Adjust salt to taste, add black pepper and garnish with remaining 1tbsp basil or fresh dill, parsley.


  • Cheese adds a nice garnish and flavor. Shredded Monterey Jack orPepper Jack are great choices! Serve in a bread bowl, if desired.
  • Additional garnish ideas are scallions/green onions for extra texture, and gram masala (an Indian spice blend) for an Indian inspired taste or a sprig of thyme is another great herb to try with this recipe. I like Yukon gold potatoes or the tri-medley at Trader Joe’s.
  • To make vegan, simply replace the milk and butter with alternatives (soy milk and earth balance buttery spread). Roasted poblano peppers add a nice flavor too. Experiment with garlic powder, for a slightly different flavor profile.


Recipe by Chef Teena.

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