Easy Corn Chowder | My Diary of Us

My Diary of Us

Name: Easy Corn Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: Baby Cauliflower; Chosen Foods 100% Pure Avocado Oil; Green Giant Street Corn, Garlic Parmesan, Seasoned; North Shore Living Herbs + Greens Thyme; Morton Lite Salt; Napoleon Co. Grille Garlic Cloves; Cebollitas Bunch; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; Colo-Pac Produce Extra Large Bakers Russet Potatoes; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Challenge Butter, Unsalted, European Style; Kitchen Basics Chicken Stock; Extra Large Organic Rpc Fg Green Bell Pepper; Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free

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Easy Corn Chowder

Serves 620 mins prep35 mins cook

This easy corn chowder is the perfect dish to transition from summer to fall. It's meatless, packed with veggies, and you can use either fresh or frozen corn.

0 servings

What you need

cup cauliflower

tbsp avocado oil

Green Giant Street Corn, Garlic Parmesan, Seasoned

fresh corn

tbsp fresh thyme

tbsp table salt

clove garlic clove

onion

Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables

cup frozen corn

Colo-Pac Produce Extra Large Bakers Russet Potatoes

cup potato

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

cup chicken stock

Extra Large Organic Rpc Fg Green Bell Pepper

cup bell pepper

Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free

cup non-dairy milk

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Instructions

Heat avocado oil in a large dutch oven. Add chopped onion, minced garlic, diced bell pepper, and thyme, then season with salt and pepper. Add butter. Stir in chopped potatoes and cauliflower, then season again with salt and pepper. Cover the vegetables with chicken or veggie stock and bring to a boil. Season one more time with salt and pepper, then reduce heat and let simmer for 10 minutes, or until the potatoes and cauliflower are tender. Add milk and corn. Use an immersion blender to puree the chowder until it's slightly thickened, leaving some chunks for texture. Let the chowder simmer for another 10 minutes, then serve immediately.

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