Learn how to make Creamy Vegetarian Corn Chowder recipe with step by step pictures. Winter special soup Vegetarian Creamy Cheesy Corn Chowder makes for a perfect light meal!

Is there anything better than a warm & comforting bowl of soup to lift up your spirit on a cold winter day? I guess not. It has been ages since I posted a soup recipe here and it is only apt that I get to share this delicious creamy corn chowder during the coldest day in my part of the world. I tasted corn chowder for the first time at my sister’s place when I visited her in the states a couple of years ago and ever since, I had this creamy cheesy vegetarian corn chowder on my to-do list. It is rich, creamy and so filling that it can be a meal in itself.

Creamy Vegetarian Corn Chowder

Chowder is a type of thick and rich soup, often made with milk, cream and/or cheese with the addition of vegetables or seafood. It is thicker, chunkier and creamier than a regular soup which is usually made with vegetable (or meat) broth. In this vegetarian version of corn chowder, I used winter special fresh sweet corn kernels along with potatoes and onions to make the chowder. I also used milk and cheese to make it make it creamy. It is optional to grind it to a smooth thick soup and it can also be left chunky & wholesome.

Corn Chowder Ingredients

To make this vegetarian corn chowder, you would need a few basic kitchen staples. And it can be made very quickly, both in an open pot or in a pressure cooker to fasten the cooking process. Here are the main ingredients that I used in my corn chowder soup recipe.

Sweet Corn – obviously corn is the primary ingredient and using the freshest tender corn hob brings out the best flavor. The sweeter the corn, the tastier the soup is.

Potato – adds creaminess and body to the soup. You can use any type of potato or sweet potato in this recipe. Other additions could be carrots & celery.

Onions – Apart from the corn, this chowder recipe gets its sweetness from caramelized onions. You could use pink or white onions or even shallots finely chopped.

Milk & Cheese – If you want a rich tasting chowder, don’t miss milk and cheese. I didn’t add any cream as the milk was sufficient to bring out the richness, but add a tablespoon to enhance the flavor further.

Garlic, Peppercorns – both these flavoring ingredients work their magic in converting this otherwise bland soup highly delicious. Use either a pepper mill or hand-pounded roughly crushed pepper for best taste.

Serving Suggestions

This Creamy Corn Chowder should be served hot or warm with grated cheese and crushed pepper on top. If you have a loaf of bread, you could easily make a warm bread bowl which is all the more exciting. I made my Sourdough Buns that were perfect for pouring the rich, cheesy corn chowder in. On cooling down, the chowder could thicken up further, so reheat it with additional milk or water as needed.

Check out other soup recipes

Creamy Potato Leek Soup
Roasted Bell Pepper Soup
Palak Shorba
Vegetable Manchow Soup
Tomato Coconut Milk Soup in Bread Bowl
Lemon Coriander Soup

Creamy Corn Chowder Recipe with Step by Step Pictures

In a heavy bottom pan, heat 1 teaspoon Olive Oil/Butter. Add 5-6 Garlic Cloves finely chopped.

As they turn to change color, add 1 small onion finely chopped.

Fry it until translucent and add 1 medium potato chopped.

Stir-fry and cook for 3-4 mins on low flame. Add 1 cup sweet corn kernels.

Add salt as needed and cook for another 2-3 mins on low flame.

Now add 1 cup of water and ½ cup of milk.

Cook on medium flame until the soup starts to boil. Keep it covered and cook for 10-12 mins until everything is cooked soft.

Strain the soup and separate the liquid. Let the corn mixture cool down completely.

Grind into a smooth paste in blender. You can save 1-2 tablespoon of the corn mixture to add some texture to the soup or top off before serving.

Add it along with the saved liquid back to the pan. Add another cup of water as needed. Mix well without any lumps.

Add 2-3 tablespoon of cheddar cheese and cook until the cheese is melted completely.

Finally add ½ teaspoon crushed black peppercorns on top. Remove from heat.

If serving in bread bowl, scoop/carve out a well at the center and apply a layer of olive oil. Toast in preheated oven for 10mins at 180°C. Pour over the warm soup, top off with extra cream or cheese and saved corn mixture. Sprinkle crushed pepper on top and serve warm immediately.

Recipe Notes

Apart from potatoes, finely chopped carrots & celery sticks can also be added.
It is optional to grind the soup to a creamy consistency. Chunky chowder is just as delicious too.
Adjust the amount of milk, cheese and cream depending on the calorie preference.
The chowder solidifies on cooling down, just add some water and reheat it before serving.

Recipe Card

📖 Recipe

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂