Simple Summer Corn Chowder
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer corn chowder with roasted corn, potatoes, and aromatic vegetables in a vegetable broth base, seasoned with thyme and smoked paprika. It's naturally vegan and showcases sweet corn.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 tbsp extra virgin olive oil
- 3/4 cup yellow onion, finely diced (about 1/2 medium onion)
- 1/2 cup celery, diced small (about 2 stalks)
- 4 cloves garlic, minced
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lb yukon gold potatoes, cut into 1/4 inch cubes
- 4 cups fresh corn, cut off the cob (about 4 corn cobs)
- 2 tbsp arrowroot starch
- 4 cups chicken stock or vegetable stock
- 1 tsp dried thyme
- 1/4 tsp cayenne (optional)
- 1/2 tsp smoked paprika
- 2/3 cup unsweetened, full fat coconut milk ((you can sub heavy cream))
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1245mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1317mg
- Calcium
- 41mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1245MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.