Corn Chowder | Cooking With Jade The Food and Travel Blog by Chef Jade
American Food

Corn Chowder

One of the many tasty things you can make with a cob of corn.


  • 8 ears fresh sweet yellow corn, husked and silks removed and kernels cut from the cob
  • 1 cup Smoked almonds
  • 1 large onion, diced
  • 10 garlic cloves
  • 1 lb fingerling potatoes, cooked separate (boil 15 minutes or until soft) cut into rounds
  • 1 bay leaf
  • 5 sprigs of thyme
  • Salt and freshly ground black pepper to taste
  • 2 quarts Corn stock
  • 1 Tbsp chopped chives, for garnish
  • 6 Tbsp olive oil
  • Tofurky or Beyond Meat (Optional)


  • In a large pot add the onion, garlic, thyme, and oil and sweat the onions (no color) and almonds. in a separate pot take the shucked husk add water and bring to a boil for 20 minutes

How To Shuck Corn

    • When the onions are translucent add half of the shucked corn and let cook for roughly 5-10 more minutes. Add boiled corn water (corn stock) and bring to a simmer and cover for five more minutes
      • Starting with cold water Bring to a simmer, until potatoes are tender, about 15- 20 minutes. If you want to get fancy, cook the potatoes in advance, let them cool, and then peel the skin before you cut your rounds.
        • Transfer 2 1/2 cups of the chowder to a blender and blend until smooth add about 2 tbsp of olive. NOTE: while blending you may need to add water while blending.
          • After corn has cooked blend the cooked portion of corn add potatoes and remaining corn. Sprinkle each serving with chives

I love Corn on the Cob! Corn is so fresh during the U.S. summer seasons. I use it to make so many Vegan dishes, such as Corn Chowder, Cornbread, Corn Salad, and more!

Inspired by Cooking Classy

Write A Comment