Creamy Corn Chowder

Creamy Corn Chowder

79 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Recipe by  J.D.

“This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy and, especially good on chilly evenings!”

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Adjust Servings

Original recipe yields 6 servings



  1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
  2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
  3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

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Reviews (79)

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Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less red pepper (see other reviews. 4. used the potato water with a buillion cube added for broth (use more liquid than called for unless you want it really thick). Yum! Great healthy and easy recipe. By the way, one other suggestion is make sure you use SILKEN tofu, I think the problem that other reviewers had with consistency was due to using the wrong kind of tofu. Enjoy!



This is a wonderful recipe. I made it yesterday for a dinner party and it was a hit! I used Del Monte canned corn since it doesn't contain any added sugar like a lot of the other brands. If you are concerned about getting the right consistency, scoop out the vegetables first and blend them with the tofu, then blend and add the broth until you get the right consistency. I used a teaspoon of pepper flakes and it was still a little spicy. Thanks a lot for the recipe, and the helpful reviews, too!



This was the first time I had ever made a chowder and I'm so proud of it. It was so quick and easy. I took the advice of others and added a little extra seasons (rosemary/thyme) and less red pepper. I also reserved three cups from the blender. I've always been a huge corn chowder fan but hated the fat and calories. Now I can eat as much as I like! It's also great for my vegan friend! 5 BIG stars on this recipes!!!

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Amount Per Serving (6 total)

  • Calories
  • 275 cal
  • 14%
  • Fat
  • 1.6 g
  • 3%
  • Carbs
  • 62.5 g
  • 20%
  • Protein
  • 7.4 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 472 mg
  • 19%

Based on a 2,000 calorie diet



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Corn, Sausage and Pepper Chowder


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Creamy Corn Chowder