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Corn Chowder

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Corn Chowder

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Course: Soup
Cuisine: American
Keyword: Corn Chowder, dairy free, gluten-free, lowfat, potatoes, vegetarian
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 6 servings
Calories: 211kcal


  • 4 medium Yukon Gold Potatoes
  • 2 medium onion
  • 1 medium bell pepper, red
  • 4 medium corn on the cob
  • 1 tablespoon olive oil
  • 3 cup vegetable broth
  • 1 cup almond milk, unsweetened
  • 1 teaspoon chipotle chili powder
  • 1 cup cilantro


  • Wash potatoes and cut into chunks.
  • Place the potatoes in a large Dutch oven and cover with water.  Add about 1 tablespoon of salt to the water.  Bring to a boil uncovered.  Then once boiling, turn the temperature down and cook until knife tender, which is about 15-20 minutes.  Drain and add to your stand mixer, with the paddle attached and slowly mix until mostly creamy (looking more like mashed potatoes).  If not, mash by hand with a potato masher.
  • Dice onion and red pepper. Cut corn off the cob.
  • In a large saucepan, heat some olive oil over a medium flame.
  • Add the onion and bell pepper.  Sauté until softened. Add a bit of salt and cook for 2 additional minutes.  Then add the mashed potatoes, corn, stock, milk, chili powder, salt and pepper.  The soup will thicken while it cooks for an additional 23-30 minutes.
  • Taste and adjust seasonings to your taste.  Prior to ladling into bowls, add some chopped cilantro – give a good stir.  Ladle into bowl and enjoy.
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Calories: 211kcal | Carbohydrates: 41g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 394mg | Fiber: 6g | Sugar: 9g

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