Veggie Corn Chowder

Ellen Whiteman

Veggie Corn Chowder is a creamy and comforting soup made with butter, whole-wheat flour, onion, carrots, celery stalks, corn kernels, salt, cayenne pepper, chicken stock, and milk. It is a gluten-free and vegetarian dish that is perfect for a cozy meal. This American cuisine is rich in flavor and texture, with the sweetness of corn and the creaminess of the chowder. It is a great option for those looking for a comforting and satisfying vegetarian soup.

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🌾 Gluten Free
🥗 Vegetarian
Comfort Food
American Cuisine

15 mins

20 mins

Nutritional Value

Fats - Varies based on ingredients and serving size
Protein - Varies based on ingredients and serving size
Carbohydrates - Varies based on ingredients and serving size


Total: 10Serves: 4
2 tbsp Butter
1 tbsp Whole-wheat flour
1 medium Onion


3 large Carrots

peeled and diced

3 large Celery stalks


3 cups Corn kernels

fresh or frozen; no need to defrost

1 tsp Salt
Cayenne pepper
2 cups Chicken stock

homemade or good-quality store-bought chicken or vegetable broth

2 cups Milk


Step 1 : 

In a large soup pot over medium heat, melt the butter.

Step 2 : 

Whisk in the whole-wheat flour and keep whisking until the mixture darkens but does not burn, 4 to 5 minutes. This is called making a roux.

Step 3 : 

Add the diced onion, carrots, and celery to the pot and stir occasionally until the veggies begin to soften, 5 to 6 minutes.

Step 4 : 

Add the corn, salt, and cayenne pepper to the pot and cook, stirring, for another 2 or 3 minutes. (If using frozen corn, add a minute to the cooking time.)

Step 5 : 

Pour in the chicken stock and milk and bring to a boil. Lower the heat and simmer for 10 minutes, until thickened.

Step 6 : 

Partially puree the soup by transferring only half to a countertop blender, then returning the puree to the pot, or by using a hand immersion blender in the pot and briefly pureeing for less than a minute. Ladle into soup bowls and serve warm or freeze in individual portions for another day.

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