Name: Creamy Corn Tomato Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon butter; 2 tablespoons chopped scallions; 1/2 cup fire roasted diced tomatoes; 1/4 cup diced celery; 1 cup cooked diced potatoes ((can be frozen)); 1 cup corn kernels; 2 tablespoons all purpose flour; 5 cups chicken broth ((or vegetable)); 1 tablespoon dried parsley; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1/2 cup heavy cream

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Craving a warm and comforting bowl of soup? Try this creamy corn tomato chowder recipe that can be made in just 30 minutes or less!

My family loves soup of any kind. In fact, I usually make homemade chicken soup on a weekly basis after roasting a whole chicken.

Soup is the ultimate comfort food for when you're looking for a quick satisfying meal. And this Creamy Corn Tomato Chowder did not disappoint!

It's hearty and creamy at the same time, makes 6 cups and can be ready in 30 minutes. ~Enjoy!

Chowder vs. Soup

While soup is usually light and thinner in consistency; chowder is rich and thick. Chowder usually contains whole chunks of vegetables, potatoes and/or protein.

This Corn Tomato Chowder recipe is made like a chowder; then blended slightly for a creamy, smooth texture.

Suggested Equipment

Ingredients Needed

For this recipe you'll need the following ingredients:

Butter

Scallions: Onions can be used instead

Diced Tomatoes: fire roasted diced tomatoes add a nice flavor to this recipe; however, you can use regular canned or fresh diced tomatoes.

Diced Celery

Cooked Diced Potatoes: You can use frozen diced potatoes, leftover roasted potatoes or cook a whole potato with the skin; then peel and dice. Cooking a raw potato will add time to this recipe.

Corn Kernels: I used frozen white corn, but you can use canned corn that has been rinsed and drained. Boiled or grilled corn on the cob will also work. Simply cut the kernels from the cob once cooked. Again, you will have to allow extra time if cooking the corn first.

All Purpose Flour

Broth: You can use vegetable or chicken broth, stock or bone broth in this recipe.

Parsley

Kosher Salt

Black Pepper

Heavy Cream: Half & half, regular milk or coconut milk can be substituted.

How do you make Corn Tomato Chowder?

Start by melting the butter in a medium saucepan over medium heat; then add the scallions, tomatoes, celery, potatoes and corn. Saute 2-3 minutes; then add the flour and stir.

Next add the broth, parsley, salt and pepper; mix well. Bring the mixture to a boil; then reduce heat to low and simmer for 15 minutes.

Remove the pan from the heat, add the heavy cream. Finally, blend with an immersion blender until the contents are creamy and there are no more whole chunks of potatoes.

If you don't have an immersion blender, pour the liquid into a regular blender, place the lid on top; then pulse until blended. You'll want to hold the top down with a kitchen towel so the lid doesn't pop off.

Ladle into a soup crock and enjoy!

Storage

Once cooled completely, you can store this chowder in an airtight container in the refrigerator for 5 days or in the freezer for up to 3 months.

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