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Corn Chowder


  • 6 ears of corn, husked and kernel removed from the cobb
  • 3 medium potatoes, cubed
  • 1 large onion, chopped
  • 3 cups chicken bouillon or water
  • 1 bunch of cilantro or parsley, chopped
  • ½ tsp. of thyme or tarragon
  • Salt and pepper
  • Grape tomatoes sliced in half (optional)
  • 1 chopped yellow zucchini (optional)


  1. Place onion in soup pot with a little olive oil and sauté until tender.
  2. Add corn and potatoes till just covered with some of the liquid and bring to a boil.
  3. Lower heat and simmer until veggies are tender (about 15 minutes).
  4. Take out 2/3 of veggies and blend in a blender with a little of the broth until pureed. Then add back to pot with other veggies.
  5. Add salt, pepper and other seasonings.
  6. If too thick, add some more liquid or a little milk.
  7. Add herb of choice and grape tomatoes or zucchini, if wanted, and simmer for about 10 minutes. Enjoy!