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Divine Corn Chowder Recipe

Serves 6


  • 2 tbsp corn oil, or sesame oil
  • 2 cups onion, chopped
  • 3/4 cup red bell pepper, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 4 garlic cloves, minced
  • 1 cup whole-kernel corn, fresh or frozen
  • 1 tsp sea salt
  • 1 tsp ground cumin
  • 1/4 tsp white pepper
  • 1 tsp thyme, chopped, or 1/2 tsp dried thyme
  • 1/2 tsp curry powder
  • 2 tsp vogue vegetable base (optional)
  • Parsley or scallions, chopped, for garnish


1. Heat the oil in a large saucepan.
2. Saute the onion, bell pepper, garlic and 1/2 cup of the corn for about 5 minutes.
3. Add the salt, cumin, pepper, thyme, curry powder, and soup base, and saute for another 5 minutes.
4. Steam or boil the remaining corn until it is soft and sweet to the taste, 5 to 10 minutes.
5. Drain the corn, reserving the liquid, if there is any.
6. Add enough water to make up 1 cup.
7. Blend the corn with the liquid and add this puree to the sauteed vegetables.
8. Mix all of the ingredients, heat through, and serve.
9. Garnish with chopped parsley or scallions.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Vegetable / Corn
Course:First Course
Special Diet:Vegetarian

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