Total Time
Prep 15 mins
Cook 30 mins

An easy, tasty soup to make that is substantial enough to make the meal. Serve with corn muffins to follow on the corn theme.

Ingredients Nutrition


  1. Cook onion, celery and bell pepper in butter and oil over moderately-low heat, stirring, until vegetables are softened.
  2. Add garlic and cook 1 minute.
  3. Add stock, thyme, bay leaf, salt, carrots and potato and simmer, covered, for 15 minutes or until vegetables are just tender (if using frozen corn, add at this point too).
  4. Add fresh corn and simmer 5 minutes.
  5. Discard bay leaf.
  6. Transfer 2 cups of the solids with a slotted spoon to a blender, add half and half and puree.
  7. Add puree back to the hot soup and heat.
  8. Season to taste.
Most Helpful

This certainly is an easy, tasty soup that I will make again. Other than halving the ingredients (with no problems), I followed the recipe exactly. I didn't add salt or pepper at the end as I felt it wasn't required. Thanx Evelyn!

CountryLady July 23, 2003

This is a good and easy soup. My blender was broken and so I used my immersion blender to roughly puree the soup - but not too much as I like a chunkier soup. We felt that this could have used a little more spice/herb flavor but certainly was tasty as is. Thanks Evelyn for a nice meal. Made for ZWT9 Holy Trinity Challenge.

lazyme July 23, 2013

I thought this soup was perfectly seasoned! I served it with french bread with butter smeared on it, yum! My chowder came out on the thin side (maybe chef error or not big enough potato) I may add another potato the next time I make it. Made for the Gourmet Goddesses for ZWT9 July 2013.

Ck2plz July 20, 2013